Vegan Bolognese with Lentils

Ingredients

• Olive oil 2 tbsp
• Onions 2 medium, finely chopped
• Carrots 2 medium, finely chopped
• Celery stalks 2, finely chopped
• Garlic cloves 3, minced
• Brown or green lentils 200g, rinsed
• Passata 1 x 500g carton
• Vegetable stock 500ml
• Dried oregano 1 tsp
• Dried basil 1 tsp
• Bay leaf 1
• Soy sauce or tamari (for umami) 1 tbsp
• Salt to taste
• Black pepper to taste
• Spaghetti or other pasta 400g
• Fresh basil leaves for garnish

Method

1. Heat the olive oil in a large saucepan or Dutch oven over a medium heat.
2. Add the chopped onions, carrots, and celery. Cook gently for 8-10 minutes until softened, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the rinsed lentils, passata, vegetable stock, dried oregano, dried basil, and bay leaf. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the lentils are tender, stirring occasionally to prevent sticking. Add a little more stock or water if it becomes too thick.
6. Stir in the soy sauce or tamari. Season generously with salt and black pepper to taste. Remove and discard the bay leaf.
7. Meanwhile, cook the pasta according to packet instructions. Drain well.
8. Serve the lentil bolognese sauce hot over the cooked pasta, garnished with fresh basil leaves.