The Ingredients
1 small onion
1 red pepper
1 yellow pepper
1 celery stick
1 courgette
2 garlic cloves
150g red lentils
1 tablespoon rapeseed oil (15g)
1 teaspoon ground cumin
¼ teaspoon ground ginger
300ml vegetable stock (made from ½ a stock cube – reduced sodium)
2 x 400g tins chopped tomatoes
handful fresh flat-leaf parsley leaves
salt (optional) and freshly ground black pepper
Download PDFThe Method
Cut the onion in half, then peel off the skin and finely chop. Cut the peppers in half, then remove the seeds and cores and finely dice. Trim the celery and cut into dice. Trim the courgette and cut into dice. Peel the garlic cloves and crush.
Put the lentils in a sieve and rinse under cold water. Place in a saucepan and cover with plenty of boiling water and bring to the boil. Reduce the heat, then cover and simmer for 10-15 minutes until almost tender but still holding their shape.
Heat a large non-stick frying or sauté pan over a medium to high heat. Add the oil and then tip in the onion, peppers, celery and courgette and sauté for 3-4 minutes until slightly caramelised. Stir in the garlic, cumin and ginger and sauté for another minute. Season lightly with salt (optional) and pepper.
Pour in the stock with the tomatoes, stirring to combine. Season lightly with salt (optional) and plenty of pepper. Bring to a gentle simmer and cook for 20-25 minutes, stirring occasionally until well reduced and thickened.
Ladle the veggie Bolognese into bowls and tear over some parsley leaves to serve.
