Rich Lentil Bolognese | Vegan, Slimming World Syn Free

Ingredients

• Olive oil cooking spray (, or 2 tbsp olive oil)
• 1 onion (, finely diced)
• 3 carrots (, finely diced)
• 3 celery sticks (, finely diced)
• 3 garlic cloves (, minced)
• 1 tsp salt
• 2 tbsp sweetener (I used Sukrin Gold) (or brown sugar)
• 1 cinnamon stick ((optional))
• 1 bay leaf
• 3 tbsp tomato puree
• 1 tbsp soy sauce (or gluten free Tamari)
• 1 tbsp Marmite (or 2 tbsp yeast flakes (optional))
• 250 g | 1 cup cubed butternut squash (cut into small cubes)
• 400 g | 14oz tin chopped tomatoes
• 960 ml | 4 cups vegetable stock made with 2 stock cubes
• 200 g | 1 cup brown lentils (, rinsed and picked over)
• 100 g | 1/2 cup red lentils (, rinsed and picked over)
• 2 tbsp fresh rosemary leaves (, very finely diced, to serve)
• Vegan hard cheese to serve
• pasta or rice (to serve)

Instructions

1. 1

   --- Lentil Bolognese on the hob ---

2. 2

   Spritz a large lidded pan with olive oil cooking spray. Add the onion, carrots, celery and cook for 8-10 minutes over medium-low heat until softened. If the pan gets too dry add a little stock.

3. 3

   Add the garlic, bay leaf, cinnamon stick, sweetener and salt. Cook for a minute, stirring.

4. 4

   Stir in the tomato purée and Marmite or yeast extract. Add the squash, chopped tomatoes, soy sauce, vegetable stock and lentils.

5. 5

   Bring to a boil then reduce the heat to a gentle simmer. Partially cover the pot and cook for 25-30 minutes, or until the lentils are soft.

6. 6

   Remove and discard the bay leaf and cinnamon stick. Check the seasoning and add salt and freshly ground pepper to taste.

7. 7

   Toss the sauce with spaghetti or serve over brown rice, garnished with finely chopped fresh rosemary and a little grated hard vegan cheese if you like.

8. 8

   --- Instant Pot Lentil Bolognese ---

9. 9

   If you are in a hurry you can make this a ‘dump and start’ recipe. Add all the ingredients in your pressure cooker ending with the chopped tomatoes. Cook on high pressure for 10 minutes then release pressure manually. If you have the time, follow the method below!

10. 10

    Spray your Instant Pot with olive oil spray and press Sauté/Normal. Add the onions, carrots celery and squash once it displays ‘HOT”. Cook for 8-10 minutes, stirring.

11. 11

    Add the garlic, bay leaf, cinnamon stick, sweetener and salt. Cook for a minute, stirring. Stir in the tomato puree and Marmite or yeast extract.

12. 12

    Add the stock, soy sauce, lentils and finally the chopped tomatoes. Do not stir.

13. 13

    Cook on high pressure for 10 minutes. Allow for 5 minutes natural release then release the pressure manually.

14. 14

    Remove and discard the bay leaf and cinnamon stick. Check the seasoning and add salt and freshly ground pepper to taste. Serve as desired.

15. 15

    --- Slow Cooker Lentil Bolognese ---

16. 16

    Follow steps 1-2 of hob method then add all remaining ingredients and cook on low setting for 6-7 hours. Stir and check if lentils are cooked to your liking. Adjust the seasoning to your taste!

17. 17

    If you are feeling lazy, simply combine all the ingredients in the slow cooker and stir well. Cook as above.