Lentil bolognese

Lentil bolognese is one of my favourite comforting meals that’s also easy to make with simple ingredients! Would recommend it for sure, especially if you want to get dinner on the table in less than 30 minutes. Happy Thursday my friends! Hope you’re all having a good week so far ☺️

Simple vegan lentil bolognese
1 medium onion,chopped
1.5 cups chestnut mushrooms,chopped
1 cup cabbage, chopped
2 large carrots, peeled and chopped
2 tbsp tomato purée
1 cup red lentils
3/4 cup vegetable broth
1 can chopped tomatoes
2 tbsp nutritional yeast
1 tsp cumin
1 tsp paprika
1/4 cup chestnut purée (or tahini)
1 tbsp coconut sugar
5 oz broccoli, chopped
Add the onion and the mushrooms to a non-stick saucepan with a splash of water. Sauté for 2-3 minutes, until softened. Add the cabbage and the carrots together with the tomato paste. Sauté for a further 3-4 minutes, until softened. Now, add the lentils together with the vegetable broth, chopped tomatoes, nutritional yeast, cumin, paprika and chestnut purée. Simmer for around 10 minutes, stirring frequently and add more vegetable broth if it starts to dry. Add the coconut sugar and broccoli. Continue simmering for 5-7 minutes more, until thick and the lentils are fully cooked through. Serve with pasta of your choice (gluten-free if needed). Best served immediately, but can be frozen or kept in the fridge in an airtight container for up to 3 days.

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