Red Lentil Bolognese

This hearty plant-based bolognese swaps the mince for red lentils, which break down into a rich, satisfying sauce as they simmer with celery, carrot and tomato. It is naturally gluten-free, dairy-free and vegan, and it is an easy way to bring more legumes and vegetables to the table. If you have fussy eaters, grate extra veggies into the sauce as it cooks and they will blend right in.

Ingredients

• 1 cup dried red lentils
• 1 onion, diced
• 2 sticks celery, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 5 large tomatoes (or 1 can of tomatoes)
• 3 cups vegetable stock
• 2 tsp mixed herbs
• Salt and pepper, to taste
• Olive oil, for cooking

Method

1. Wash the lentils and remove any debris.
2. Heat a little oil in a pan and cook the onion, garlic, carrots and celery for around 5 minutes until soft.
3. Add the tomato paste, tomatoes, some of the stock and the lentils. Bring to the boil, add the herbs, salt and pepper, then simmer half-covered for about 30 minutes.
4. Add more stock as needed to reach a good consistency, stirring regularly.
5. Taste and adjust the seasoning before serving.

Serve over your favourite pasta or a bed of steamed vegetables. Celery seeds can stand in for fresh celery if you prefer, but use them sparingly as the flavour is strong.