Makes: 4 servings
- Gluten free
- Dairy free
- Nut free
Curl up with a warming bowl of delicious vegan Bolognese this winter. Packed with high fibre lentils and veggies, you’ll feel instantly nourished and full for longer. Feel free to add more veggies, such as mushrooms or garlic if you have them on hand. Serve with your favourite pasta, soba noodles or even by itself with a sprinkle of vegan cheese.
Kunara Own extra virgin olive oil
1 organic onion, finely chopped
1 stalk organic celery, finely chopped
1 organic carrot, finely chopped
Kunara Own Himalayan salt
Fresh or dried oregano
250g (1 cup) organic tomato passata
75ml (1/4 cup) organic umami broth, vegetable stock or red wine
100g (1/2 cup) lentils*, cooked and blended (in a food processor or with a hand blender)
*split red lentils are unsuitable. Opt for green, beluga or puy lentils.
Heat oil in a large fry pan over medium heat. Add the onion, celery and carrot. Add a sprinkle of salt, pepper and oregano, taste to test if it needs more. Cook until golden brown.
Add the passata, then after 5 minutes, add the broth, stock or wine.
Stir in the blended lentils to combine with the rest of the mixture. Once fully combined and nice and warm, serve with pasta and vegan cheese.