• Margaret Hirsch

LENTIL & MUSHROOM BOLOGNAISE

This vegan bolognaise is comfort food at its finest and will go down well with the whole family!



INGREDIENTS • Favourite gluten free pasta

• 125ml Yellow onion diced

• 3 Garlic cloves minced • 250ml White mushrooms diced

• 5ml Oregano

• 2.5ml Red pepper flakes • Pinch of salt and pepper

• 375ml Fire roasted diced tomatoes • 750ml FavoUrite pasta sauce*

• 250ml Lentils (green or brown) rinsed

• 625ml Water



INSTRUCTIONS

  • Cook the pasta in a saucepan on the hob as you normally would.

  • In a large skillet, add the onion, garlic, mushrooms, oregano, red pepper, salt and pepper, along with 5ml olive oil, and sauté for 3-5 minutes until the onion and mushrooms are soft.

  • Next, add the diced tomatoes, tomato sauce, lentils and water and stir to combine. Place a lid on the skillet, bring mixture to a boil, then reduce heat to low and simmer it for 18-25 minutes, or until lentils are cooked, stirring occasionally.

  • Serve lentil bolognaise over pasta, sprinkle with additional red pepper flakes and enjoy! Serves: 4-6



Remember to grab your kitchen essentials here. Stay tuned to my blog for your daily dose of motivation, exciting recipes, networking sessions, daily inspiration and much more. Much Love, Margaret Hirsch

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