Organic Vegetable Bolognese

Organic Vegetable Bolognese

Recently I have tried to cut down on the amount of meat that my family consumes, so I have been experimenting with vegetarian recipes. This is one of my favourites which is enjoyed by all of the family.
This bolognese is very versatile it can be used to make spaghetti bolognese, lasagne, shepherds pie or eaten with rice.  I have used it to make vegetarian lasagne and vegetarian shepherds pie, both were enjoyed by my family. My daughter, who normally picks out vegetables out of homemade dishes, ate all of her vegetable lasagne and even commented how it tasted much nicer than my meat lasagne!

250g Organic brown lentils washed
1 Large organic carrot peeled and diced
1 Organic red sweet pepper diced
1 Organic courgette diced
1 Organic celery stick diced
1 Organic red onion diced
1 Garlic clove finely diced
1 Organic stock cube- msg free ( I use Kallo vegetable cubes)
1 Green chilli finely diced
1 Jar Biona organic peperona sauce
1 Tablespoon organic olive oil
Salt and pepper to taste

1) Wash and dice all the vegetables and soak the lentils in water.
2) In a saucepan add the oil and the onion and garlic, allow to soften.
3) Once the onions are softened add the remaining vegetables and lentils. Allow to cook for a few minutes.
4) Now add the pasta sauce, stock cube and salt and pepper, turn down the heat and allow to simmer for 30 minutes or until the lentils are soft.

Notes: It is possible to chop and change the vegetables that you put in this bolognese depending on your preferences or what you have available at home. Mushrooms, aubergines or green beans might be good to try!



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