Today’s recipe certainly isn’t the most photogenic dish going but, what it lacks in looks, this Sun-dried Tomato & Lentil Bolognese makes up in flavour. I’ve also teamed up with NuCasa, an online store full of colourful retro pieces for your kitchen, for another blog birthday giveaway so you’ll find that after the lentil bolognese recipe!
There are some recipes that fall under “meat-free cooking 101” and I’d say that a basic lentil bolognese is one of them. Whether you’re new to vegan cooking or well-versed, this vegan sun-dried tomato and lentil bolognese takes that classic up a notch and I guarantee it’ll become a staple in your kitchen.
It’s vegan, oil-free and packed with goodness, but more than that it’s versatile; a lentil bolognese is the perfect base for everything from a meat-free spaghetti bolognese or chilli to a shepherd’s pie and moussaka.
Since brown lentils can stay firm for longer compared to other types of lentil, the method for this sun-dried tomato and lentil bolognese begins in quite a hands-on way, to get the lentils started and reduce the overall cooking time. The overall cooking time will also depend on the age of the lentils – older lentils, while fine to eat, will take longer to cook.
Another thing I love about lentil bolognese is that the majority of ingredients it calls for are ones you’ll most likely already have in your cupboards so it’s great to rustle up when you don’t have much in the fridge. My cupboards are always well-stocked with lentils as they last for so long and are much cheaper in bulk. Having said that, things can get a bit chaotic in my cupboards and it’s too easy to forget what is or isn’t in there, but they recently got a whole lot more organised and prettier with the addition of a set of these beautiful blue glass Kilner jars courtesy of NuCasa.
- 250g brown lentils, rinsed
- 750ml vegetable stock
- 1 onion, thinly sliced
- 3 garlic cloves, crushed
- 3tbsp red wine
- 200g button mushrooms, cleaned and sliced
- 8 sun-dried tomatoes, chopped
- 1tbsp tomato purée
- 1tbsp Henderson's relish or Vegetarian Worcestershire sauce
- 2 sprigs fresh rosemary
- 1tsp dried oregano
- Black pepper, to taste
- Heat a large saucepan over a medium high heat and add the freshly rinsed lentils. Fry for a couple of minutes (the moisture from rinsing them should prevent burning), stirring very frequently, then add a few tablespoons of stock. Continue to stir frequently. Once the stock has been absorbed, add a little more and allow to absorb. Continue this process once more.
- Add the sliced onion to the pan along with a little more stock, the red wine and garlic. Stir frequently for around four minutes, adding more stock as necessary to prevent it sticking to the pan.
- Once the onions have softened, add the remaining ingredients, cover and simmer for around thirty minutes or until the lentils are thoroughly cooked, stirring occasionally.
As you may know, this month marks two years of The Tofu Diaries so to celebrate I’m running a whole host of blog giveaways this month. For the fourth competition, I’m offering one reader the chance to win a £25 gift voucher to spend at NuCasa.
Win a £25 NuCasa Gift Card [CLOSED]
Never entered a Rafflecopter giveaway before? Find out how to enter here. Open to UK residents only – for full T&Cs, see the Rafflecopter. Closes midnight 20/02/2016. Gift card and jars for review kindly sent by NuCasa, no other incentive was received.