Vegan Lentil Bolognese with Kale
This bolognese has such a rich, delicious flavour, it’s hard not to love it. I’ve fed it to the most ardent meat eaters who have loved it, so it’s a perfect vegetarian/vegan recipe to include during the week. It’s easy and cheap to make and both children and adults with enjoy it. I like to have it with rice pasta for one meal and then with salad the next day for lunch. It also freezes really well so is great for batch cooking. The vegan cheese I use is violife which is made from coconuts. I personally don’t like soy cheese so was very happy to find this brand. It grates and melts really well and tastes like cheese!
Ingredients (serves 6).
- 1 tbsp coconut oil
- 1 large or 2 small onions, chopped
- 4 cloves of garlic thinly sliced
- 100g sun-dried tomatoes, chopped into small pieces
- 3 x carrots, grated
- 2 x tins organic plum tomatoes
- 1 tin of tomato passata
- 2 x tins of green lentils, drained and rinsed well
- 1 x 500g bag of chopped organic kale
- 1 teaspoon of Mixed Italian Herbs (or
- A splash of tamari (to taste)
- Salt & Pepper (to taste)
- Grated vegan cheese
- Fresh basil leaves
- Brown rice pasta
- Add the coconut oil to a large pan and lightly sautée the onions and garlic for a few minutes and then add the sun dried tomatoes & grated carrot and stir or a little longer,
- Add the tinned tomatoes and tomato passata and kale and leave to simmer for around 20 minutes until the kale is nice and soft.
- Add the lentils and stir through with the mixed Italian herbs and leave to simmer for another 10 minutes to really get the flavours through the sauce.
- Add the pasta to boiling water and boil for around ten minutes (follow packet instructions)
- Assemble the bolognese on a plate with the pasta, sauce, grated cheese and fresh basil leaves.