Creamy Lentil Bolognese

Method

1. Start by boiling your green lentils to the packet instructions, usually for 30–40 minutes, until tender.
2. Meanwhile, chop the red onion, carrot, celery and garlic and sauté in olive oil in a medium heat pan, stirring occasionally, until they start to become tender.
3. Next, add in the herbs along with the plant-based butter. While the butter is melting, roughly chop the walnuts to similar sizes to the lentils and add them to the pan along with the tomato paste and 1 tsp of salt and pepper.
4. Cut the mushrooms to create long thin strips roughly 1 inch by 1cm and add to the ragu along with the balsamic vinegar. Cook for 3 to 4 minutes before adding in the chopped tomatoes, vegetable stock and nutritional yeast.
5. When the green lentils are cooked, add them to the ragu along with the red lentils and season to taste. After 5–10 minutes, when the red lentils are tender, reduce the heat and remove the lid and cook for a further 10–15 minutes to allow the sauce to thicken.
6. Finally, partially mash the sauce leaving some lentils still whole to create an even creamier sauce. Season to taste and serve with either fresh basil or parsley and garlic bread.

Equipment

• Wooden spoon
• Potato masher
• Saucepan and lid
• Large lidded skillet or soup pot
• Sharp knife