Lentil bolognese {vegan, gluten-free}8

Posted on November 26, 2012 by ChristieDinner Time, Gluten Free, Vegan, Vegetarian

This recipe makes one cup of dried lentils go a looong way! Don’t you just love that?

The frugal part of me gets such a kick from making drool-worthy meals from cheap ingredients. Especially when it is an ingredient as nutritious as lentils.

I made a double batch of this and froze half. It defrosted beautifully and was gorgeous served over a baked sweet potato with a big dollop of sour cream. I bet it would also work as a lasagne or cannelloni filling too. It’s really as versatile as a meat mince sauce. Only veggie-r :)

You can use tinned lentils if you prefer, or you’re short on time, but you’ll need two 400g cans that have been drained and rinsed. It won’t be as economical, but if you need to use up some tins in the pantry then go right ahead.

Most of us have a limp stick of celery or some not-so-crisp carrots nestling in the bottom of the fridge by the end of the week, so this is also a way to use those up. And even though the recipe calls for fresh tomatoes, you could use tinned in a pinch.

The soy milk gets added right at the end and lends a beautiful creamy richness to the finished sauce, without any of the saturated fat or calories from cream.

Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes!

What’s your best frugal recipe? And have you got a great lentil recipe? Leave a link in the comments!

Christie x

Lentil bolognese

serves 4

  • 200g (1 cup) dried green lentils
  • 2 tablespoons olive oil
  • 1 red onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 2 medium tomatoes, diced
  • 1 tablespoon tomato paste
  • 125ml (1/2 cup) Vitasoy Original Soymilk
  • cooked pasta, to serve

1. Bring a large pot of salted water to a rapid boil. Add the lentils and cook for 20-30 minutes until almost tender. Drain and set aside.

2. Heat olive oil in a large, deep frying pan over medium heat. Add the onion, carrot and celery and cook for 5 minutes, stirring often until the vegetables have softened slightly. Add the garlic and cook for 2 minutes more.

3. Add the cooked lentils, herbs, tomatoes and tomato paste and 125ml (1/2 cup) of cold tap water. Cook for 15 minutes, stirring often until the tomatoes soften and break down to form a sauce.

4. Season with a little salt and lots of freshly ground black pepper and stir in the soy milk. Serve hot over pasta or a baked potato.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

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