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Basic but Brilliant Lentil Bolognese | The Vegan Larder
Jump to Recipe Print RecipeThis basic Lentil Bolognese recipe is an essential in the vegan kitchen. Lentils are not only delicious, they’re cheap, filling and incredibly versatile and this recipe can form the backbone for all kinds of other meals. This recipe calls for 400g of cooked puy or green lentils. To make this easier, I like to cook a whole 500g pack (dried weight) of lentils all at once, adding two bay leaves and a halved onion to them. To cook, cover the lentils generously with water & simmer for around 45 minutes. Be careful not to let the water run dry. The lentils are cooked when they are squishy and tender. I then portion them out into containers & freeze what I don’t use, ready to pop into whatever it is I’m cooking..such as this easy Bolognese recipe. You can also use pre-cooked tinned or packaged lentils for this recipe. I’ve included a few variations within the ingredients. Add them all…or none. Switch it up according to your tastes. Or get creative and add other extras. Different herbs, a few extra tomatoes or some other veggies can all easily be added to create interest and new flavours. Don’t …