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Green Lentil Bolognaise

by Gary Packer
(South Coast, UK)

Of course I eat other things and maintain a healthy and balanced diet, but this Green Lentil Bolognaise is one of my absolute favourites and it doesn't take very long to prepare.


200g Green Lentils (I use lentilles vert)
1 carrot (finely chopped)
1 red onion (finely chopped)
2 or 3 cloves of crushed garlic (I like garlic so I add more)
1 or 2 vegan vegetable stock cubes
1 small tin tomato puree
A very liberal splash of vegan Worcestershire Sauce
2 tablespoons Extra Virgin Rapeseed Oil
Wholemeal pasta
Sprouting Sunflower seeds and sprouting alfalfa for garnish


Rinse the lentils under running water and add to a medium saucepan. Put plenty of water to the lentils and boil vigorously for 10 minutes. Lower heat and simmer.

In another saucepan, add the oil, onion and garlic and gently fry until the onion is soft. Then add the carrot and turn the heat down to low. I add two tablespoons of water now, it's not necessary, but I find it makes the mixture more juicy. Lid the saucepan and cook until the carrot is soft.

The lentils should be al dente by now, if you prefer them softer, cook for longer.

Drain the lentils over a bowl and keep the juice. You will need this later. Mix in the tomato puree with the lentils, ensuring it is well mixed and then add the cooked onions, carrot and garlic.

It may be a little thick, so you can add some lentil juice, bearing in mind it should be thick. Add the liberal splash of Worcestershire Sauce. It makes a nice flavour.

I freeze the rest of the lentil juice and make a gravy with it by adding cornflour. But this is for another meal.

About ten minutes before the lentils are ready, cook the pasta.

Serve and add the sprouting seeds as a garnish.

I love it.



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