Lentil & Mushroom Bolognese

Warming, filling, nutritious lentil bolognese! πŸ™‚ If your weather has suddenly turned mighty chilly this week, this is the perfect food to keep you all happy and warm! πŸ˜€

You can make a large batch and keep it in the fridge, then reheat it whenever you need in the next couple of days! It’s great on its own, with pasta, rice, a jacket potato or even on nachos! Oh yes, this is one versatile dish which you can eat any which way you like! πŸ˜€

On to the recipe…

Lentil & Mushroom Bolognese

A plant based version of a bolognese, made with green lentils and mushrooms.

Keyword: Bolognese, lentils,, plant based, vegan
Created by:: Laurena @LifeDietHealth
Gather
  • 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
Prepare
  1. 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.

  2. 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.

  3. 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.

  4. Sprinkle the nutritional yeast over, stir in and leave on a low heat for a final five minutes.

  5. Enjoy!


We hope you love this as much as we do! πŸ™‚ If you need any equipment or ingredients, have a look at our suggestions below!




Rich, flavoursome, umami on a fork!


What are you up to this weekend? How about doing some baking? Our coffee cake went down really well, shortbread is always a winner and it is never too early for mince pies! We’ve made 4 batches already this week!!! πŸ˜›

Whatever you’re up to, please share any of your creations with us @LifeDietHealth or use #LifeDietHealth We love to see your interpretations of our recipes!

If you haven’t already, make sure you’re following us everywhere so you never miss a thing!  You can subscribe here (see link to right)! to receive our recipes each week, follow us on FacebookTwitter and  Instagram, and see what we’re liking on Pinterest! Thankyou!  Leave your comments or questions below – we reply to each one personally! πŸ™‚

Have a fantastic weekend! πŸ™‚

Speak soon

Laurena x

2 Comments

  • Eva 6th October 2019 at 17:11

    Greetings from Italy, I had lentils for lunch (or feast!) today…along with a dozen other things, all tasty. It’s a relative’s milestone birthday. We also had polenta cubes in tomato sauce, braised fennel, as well the fresh ricotta with jam (and oven chips + salad lol). I like your version of this lentil bolognese☺

    Reply
    • Laurena@LifeDietHealth
      Laurena@LifeDietHealth 7th October 2019 at 13:29

      Ooo yes… I forgot you had travelled to Italy! Ahhh, polenta cubes is a recipe I don’t have on here but we do often make! Fresh ricotta with jam? My Mum would like that! I’m going to attempt a vegan ricotta soon! πŸ˜€ These lentils were lush! Expect more lentil recipes now the weather here has suddenly gone cold! πŸ™ Enjoy Italy! x

      Reply

Leave a Comment

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: