A rich and hearty bolognese bursting with tender lentils, plenty of veg and deep umami flavour. This one-pot, nourishing recipe is brilliant for batch-cooking and is loved by vegans and meat-eaters alike! Vegan & GF.
Heat a large cast iron pot or saucepan over a medium heat and add the oil. One hot, add the diced onion, carrot, mushrooms and a pinch of salt and fry, stirring occasionally, for 7-10 minutes or until soft and translucent.
Add the garlic into the pan and fry for a further minute or so before stirring in the chopped tomatoes, tomato puree, vegetable stock, red wine, soy sauce/tamari, balsamic vinegar and miso paste. Stir well and bring to a gentle simmer.
Next, add the lentils, bay leaves and herbs into the pan. Season generously with salt and pepper, then bring the pan to the boil. Reduce the heat to low and cover with a lid to simmer gently for 40 minutes.
Remove the lid from the pan and continue to simmer the bolognese for a further 15-20 minutes, or until it has reduced and is thick and glossy. Taste and adjust the seasoning. Serve ladled over spaghetti or pasta and sprinkled with fresh parsley.
This veggie chilli will keep for up to 4 days in the fridge, or for 3 months in the freezer. Defrost it slowly in the fridge, then reheat until piping hot.
Puy lentils are also known as French lentils. They are not the same as green lentils. You can easily find them at all good supermarkets or online.
Gluten-free: Make sure your soy sauce is certified gluten-free or use tamari instead.
Recipe courtesy of georgieeats.co.uk