Canned Lentil Bolognese
This lentil bolognese with canned lentils is vegan, gluten-free and full of liver cleansing vegetables. The lentils are a fantastic high protein and high fiber subsitute for meat that provieds a similar you wont even miss the meat in this tinned lentil bolognese!
Equipment
- frying pan
Ingredients
- 1 onion
- 1 clove garlic
- 1 carrot
- 1 cup mushrooms
- 1 zucchini
- 1 red pepper
- 1 400 g can lentils
- 1 400 g can crushed tomatoes
- 1 500 g jar store-bought pasta sauce
- 1 tbsp coconut sugar
- 1 tsp oregano
- 1 tsp chili flakes
- 3 bay leaves
- 1 tsp coconut oil
Instructions
- Finely dice onion and garlic. Chop Zucchini and red pepper. Slice mushrooms and grate carrot.
- Melt coconut in pan then add onion and garlic. Saute for 2 minutes before adding in the reamainderof vegetables. Continue to saute for 10 minutes.
- Add in spices, pasta sauce, crushed tomatoes and lentils. Continue to simmer for 10 minutes.
Notes
Season this vegetarian lentil bolognese with salt and pepper. Serve with some gluten- free pasta and enjoy! You can also add a sprinkle of parmesan to serve!