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This was one of the first recipes I experimented with when I decided to eat less animal products. It is an easy alternative to the traditional dish and all the family loves it!
I love making this dish as it gives me an excuse to open a bottle of wine to add to the dish. Of course, the better the bottle, the better the Bolognese and the happier the chef!
Lentils are earthy and filling and they work well with the mineral Burgundy reds and whites.
Ákos opened a bottle of 2017 Meursault from Domaine Laurent Boussey - just received a Commended medal from the Sommelier Wine Awards 2020.
The husband and wife team are 5th generation winemakers and this wine comes from their oldest vines: Vieilles Vignes. The older vines dig deeper with their roots bringing out richer and rounder flavours of Meursault. Aromatic and crisp dishes match with the lively minerality and acidity of this wine. The nutty parmesan also works well with the wines toasted oak, and roasted hazelnut notes.
3 Tbsp olive oil
2 onions, finely chopped
3 garlic cloves, chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
400g dried lentils (red or green)
2x400g cans chopped tomatoes
2 tbsp tomato puree
250ml red wine
2 tsp dried oregano
2 tsp dried thyme
3 bay leaves
1L vegetable stock
1. Heat the oil over a large, deep saucepan. Add the onions, garlic, carrots and celery and cook over medium heat for 15 – 20 minutes until carrots are soft.
2. Add the lentils, tomatoes, tomato puree, red wine, oregano, thyme, bay leaves and vegetable stock. Bring to a simmer and cook for 40-45 minutes.
3. Add water or more red wine if the mixture starts to thicken too much.
4. Season with salt and pepper to taste.
5. Cook the spaghetti following the instructions on the packet. Drain well.
6. Serve Lentil Bolognese atop a big bowl of the pasta. Add grated vegan parmesan cheese and serve hot.
Replace vegan parmesan with ‘nutty parmesan’: processed nuts, nutritional yeast and seasoning. Yum!
Freeze for up to 3 months.