Vegan Lentil + Mushroom Bolognese

Quick, easy and nutritious, this is my all-time favourite recipe at the moment!

Packed with fibre, protein and plenty of flavour, even the meat-eaters will be satisfied by this hearty Bolognese sauce. Serve with spaghetti or zucchini noodles.

1 onion, finely diced
3 cloves garlic, sliced
2 cups chopped mushrooms
1 cup dried red lentils
3 bay leaves
1 tin tomatoes
1 cup passata
2 cups vegetable stock or water
2 fresh tomatoes, diced
Fresh oregano leaves
Chilli flakes
Salt + pepper

Fry off the onion in a decent amount of olive oil until it starts to colour. Add in the garlic and give a quick stir before going in with the mushrooms. Cook for a minute or so until the mushrooms start to soften, then add in the rest of the ingredients and stir to combine.

Turn the heat down to a simmer and cook until the lentils have softened but still have some texture.

P.S. This is a great dish to make in bulk and freeze for a later date!