Vegetarian Bolognese

This vegetarian bolognese will impress even the most devout meat eaters!

With chunky veg like eggplants, mushrooms and lentils, people won’t event notice there’s not actual meat in there. Full of flavour, texture, and so many beautiful nutrients and colourful veg, you’ll be sure add it to your regular meal rotation.

Serves: 4

Prep time: 10min

Cook time: 25min

Total time: 35min

Ingredients

• 1 medium eggplant, chopped in 2cm cubes

• 1 brown onion, diced

• 1 large carrot, grated

• 100g mushrooms, sliced

• 4 cloves garlic, sliced

• 1 tbsp tomato paste

• 1 tin chopped tomatoes

• 1 tin french lentils, drained

• 1 bay leaf

• 1 tbsp dried Italian herbs

• 1 cup of stock or bone/veggie broth

• Olive oil

• Serve with pasta of choice

Method

1. Heat 1 tbsp olive oil in a pan on medium heat and fry onion, eggplant and mushrooms until softened (about 3min).

2. Add carrot to the pan and cook for another 3min, before adding tomato paste, garlic and herbs. Stir until coated.

3. Add chopped tomatoes, lentils and stock, simmer on low heat, covered for 15min. Season to taste.

4. Serve on a bed of pasta and accompany with rocket & parmesan salad.

Enjoy!