Easy Vegan Bolognese

Ingredients

• 1/2 tbsp sunflower oil
• 1 onion (diced)
• 3 carrots (diced)
• 2 sticks celery (diced)
• 2 cloves garlic (minced)
• 1 1/2 tbsp tomato puree
• 400 g tin chopped tomatoes
• 1 tsp mixed herbs
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 1/2 tsp mustard powder
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 1/2 tsp Bouillon powder
• 2 dried bay leaves
• 390 g tin green lentils
• 300 ml water

Instructions

1. 1

   Add ½ tbsp oil to a pan over medium heat. When the pan is hot, add 1 onion, 3 carrots, 2 sticks celery (all diced), 2 garlic cloves and 1½ tbsp tomato puree and allow to soften for 10 minutes

2. 2

   Add 400g tinned tomatoes, 1 tsp mixed herbs, ½ tsp dried basil, ½ tsp dried rosemary, ½ tsp mustard powder, 1 tsp salt, ¼ tsp black pepper, 1½ tsp Bouillon powder and 2 bay leaves. Stir to mix through completely

3. 3

   Add 200ml of water and stir through. Leave to cook partially covered with a lid for 30 mins on a low heat, stirring occasionally

4. 4

   Drain and rinse 390g tin green lentils in cold water before adding them to the pan

5. 5

   Add another 100ml water before partially covering with a lid and leaving to cook on a low heat for another hour. Stir every so often and add a little more water if needed