Although this vegetarian Bolognaise is a winner year-round, I always find it particularly warm and comforting as the weather turns colder. It contains plenty of anti-inflammatory and immune-boosting properties too, such as mushrooms, lentils – which are high in protein and a good source of iron and fibre, garlic and herbs to help ward off the winter viruses.
Best of all, this vegetarian Bolognaise is so satisfying and rich in flavour – even meat eaters will love it for “Meat Free Monday”. I often cook a batch of this on a Sunday and freeze it for the week ahead.
You can find more of my healthy recipes like this in My Body Back recipe book which contains everything from snacks to desserts and hearty main meals like this vegetarian Bolognaise.
- 2 Tbsp of olive oil
- 1 onion, finely diced
- 1/3 cup of pepper (red, green or yellow), diced
- 2 cloves garlic, crushed
- 2 tsp salt
- 3 cups (340g) chopped or sliced mushrooms
- 3 cups cooked lentils, well drained (1 ½ cups raw)
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 cups tinned tomatoes (OR you can use the Tomato and Basil Pasta Sauce and then leave out the additional dry basil)
- Freshly ground black pepper to taste
- In a large pot with lid, preferably thick bottom, sauté the onion in the olive oil over medium heat.
- When the onion is soft, add garlic and (red, green or yellow) pepper with a pinch of salt.
- Stir occasionally until the peppers are tender.
- Add the mushrooms, lentils, oregano, basil and tomato sauce.
- Cover and allow to cook for about 20 min, over a low heat. Do not boil.
- Add the salt and pepper.
- Serve over quinoa or pasta.