This lentil bolognese is AMAZING. Super tasty and packed with so much flavour. Served with vegetable mash and cashew parmesan for extra tastiness!
Oh, this is a good one! A rich and earthy lentil bolognese with two types of lentils (red and Puy) for added texture, lots of mushrooms and tons of Unami flavour from the balsamic, Worcester and tamari.
It packs a flavour punch and is super nourishing. It’s brilliant with pasta but here I’ve served it with a lovely roast veg mash.
I roasted cauliflower, carrots and parsnips and then created a chunky mash blended with wholegrain mustard and nutritional yeast and coconut yogurt. So good!
Top with some cashew ‘Parmesan’ and it’s a special combination.
I hope you love this warming and comforting meal. Much love, Niki xxx.
Prep time: 30 minutes mins
Cook time: 1 hour hr 30 minutes mins
4 servings
5 from 1 vote
Ingredients
For the roast veg mash
- 1/2 large cauliflower chopped into florets
- 2 medium parsnips peeled and chopped into small chunks
- 3 carrots peeled and chopped into small chunks
- 1 tbsp olive oil
- Pinch sea salt
- Black pepper
- 2 tbsp coconut yogurt or plant-based yogurt
- 2 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tbsp whole grain mustard
- Zest 1/2 lemon
- Black pepper
- 3 tbsp almond milk
For the bolognese
- 1 large onion chopped roughly
- 2 tbsp extra virgin olive oil
- 4 cloves garlic sliced
- 1/2 tsp oregano
- 1/2 caraway
- 1/2 tsp fennel seeds
- 2 tsp smoked paprika
- 4 organic tomatoes coarsely chopped
- 250 g mushrooms chopped
- 1/2 courgette finely diced
- 150 g dark green/puy lentils rinsed
- 150 g red lentils rinsed
- 1.5 L water
- 1 tbsp bouillon stock
- 2 tbsp tomato purée
- 1 tsp sea salt
- 1-2 tbsp balsamic glaze
- 1 tbsp vegan Worcester sauce
- 1 tsp tamari
- Zest 1/2 unwaxed lemon
- Twist black pepper
- 1/2 tsp mineral salt–optional
For the toppings
- Cashew parmesan
- Fresh basil
Instructions
To make the veg mash
Heat your oven to 180c
Add the veg to one large or two baking trays. Toss with olive oil and season well. Bake the veg 35-40 minutes until cooked.
Allow to cool a little, then add to a large bowl. Mash the veg roughly with a fork or masher, then add along with the other ingredients to a food processor. Blitz to a chunky mash.
Set aside.
To make the lentils
Add the oil to a large pan and heat to a low to medium heat. Add the onion and for approx 8-10 minutes until soft and browning. Add in the garlic and spices and stir for another few minutes, then add in the tomatoes, lentils, mushrooms, courgette, water, tomato puree and bouillon.
Bring to the boil and then turn down the heat to low and simmer for 30 minutes. Add a little more water if needed.
Stir in all the remaining ingredients. Season.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Lentils, Cauliflower, Parsnip or Carrots
The Ultimate Pumpkin Curry, With My Favourite Spices
Red Lentil Crepes with Charred Cabbage
Creamy Coconut Dal with Tarka and Mini Flatbreads
Discuss this Recipe with Niki
8 Responses
How do u cook such AMAZING recipes!!!?? Thank you!! ❤️
Reply
Thank you xxx
Reply
This looks delicious but not sure when to add the oregano, caraway, fennel seeds and paprika. Does anyone know?
Reply
Hi Claire
With the garlic, I’ve added in.
Love
Niki xxxReply
Looks delicious and I have promised my son I will make it for him, however the topping ingredients do not seem to be showing on my phone……
Reply
Hi Nats!
Should be fixed now.
Love
Niki xxxReply
Big thumbs up from our family! DeliciousReply
Fantastic! So happy
Love
Niki xxxReply
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Thank you, and much love, Niki xxx
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