black lentil sauce
Food,  Recipes

Divine vegan black lentil bolognese/lasagne sauce

I cannot tell you how scrumptious this recipe it. The beauty of using lentils in your cooking is that although bland if cooked without any herbs and spices, they really lend themselves to take on the flavour you want them to.

*1 cup black lentils *2 tins tomatoes (I found a tin of baby tomatoes in Asda that adds a real sweetness) *2 cloves of garlic, chopped finely *1 small finely chopped onion (I can’t use onion as my husband is allergic) *1/2 jar passata *4tsp vegan bouillon ( I am on the hunt for a bouillon that doesn’t have oil palm in it) to use as stock *2 tsp dried herbs *few splashes of soy sauce – I use Kikkoman Tamari Gluten Free Soy *S & P to season

  1. sweat the garlic (and onions if using) in a good drizzle of rapeseed oil
  2. rinse the lentils to get remove any debris
  3. add tin toms and passata to the garlic and give it a leisurely stir
  4. add the lentils and bouillon stock, herbs and a splash of soy, let the whole lot simmer for about 25 minutes – add a little water if the lentils start sticking to the pan
  5. taste and season with S&P. If you want a richer sauce, add some red wine when the lentil sauce is cooking
  6. use for either a lasagne or spaghetti bolognese

The key to this sauce is to cook slowly letting all the ingredients combine to create a really extraordinary deep sauce. This is a gorgeous recipe and one my carnivore husband actually prefers to the meat based ones! *note this isn’t a vegan recipe as the pasta I cooked wasn’t vegan

photo credit to the curious chickpea

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