A plant based version of a bolognese, made with green lentils and mushrooms.
- splash or sliver of oil of choice
- 400 g mushrooms (we used chestnut but any will work) stalks chopped and caps diced.
- 1/2 medium leek (washed and chopped
- 2 cups washed green lentils
- 2 x 400g tins chopped tomatoes
- 1 litre water
- 1 teaspoon garlic granules
- 2 teaspoons Italian seasoning (or sub mixed herbs)
- pinch of dried red chilli flakes
- 1 teaspoon paprika
- 2 tablespoons nutritional yeast
- Black pepper to taste
- Salt to taste
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Heat or melt the oil in a large frying pan, then add the diced mushrooms. Cook for 4-5 minutes until they start to change colour, then add the leeks and cook for a further couple of minutes.
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Stir the lentils in, followed by the tinned tomatoes, then use the tins to add the water (to make sure you get all the juice out). Cover and allow to cook for 20 minutes.
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Uncover, stir and check the liquid content (add a bit more water if necessary). Sprinkle over the herbs - garlic, Italian mix, chilli and paprika, then season as you like with pepper and salt. Allow to cook for 5 minutes, then do a taste test and adjust as necessary.
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Sprinkle the nutritional yeast over, stir in and leave on a low heat for a final five minutes.
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Enjoy!
