Vegetarian bolognese

A hearty vegetable alternative.


  • 200g brown lentils
  • 1 tin chopped tomatoes
  • 1 large white onion, finely chopped
  • 1 courgette, finely chopped
  • 1 aubergine, diced
  • 2 cloves garlic, minced
  • Tbsp olive oil
  • 2 tsp dried oregano, 2 tsp dried basil
  • Salt & pepper
  • Beef stock cube
  • Fresh basil (optional)

Boil the lentils until tender and drain, this will take about 15 minutes. You’ll continue cooking them later

To a hot pan with olive oil add the finely chopped onion, courgette, and the minced garlic. Add the dried oregano and basil. Once softened, add the diced aubergine. Season with salt & pepper

Add the lentils, tinned tomatoes and beef stock.

Simmer on a medium-low heat for 30 minutes, stirring occasionally

If it gets too dry or begins to stick to the pan then add some water

Serve with freshly chopped basil

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