All the flavour. None of the meat.​

Our Mushroom & Lentil Bolognese recipe could be your new favourite this season.

🛒 Ingredients (4 servings):

• 200g mushrooms (chopped)
• 1 cup dried green or brown lentils (rinsed)
• 1 carrot (grated or finely diced)
• 1 celery stalk (optional)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp tomato paste
• 1 can (400g) crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp thyme or rosemary
• 2 tbsp olive oil
• Salt & pepper to taste
• 5–3 cups vegetable broth or water
• pasta of choice (spaghetti, penne or wholewheat)

🍽 Instructions:

1. Add mushrooms and cook until softened and most of the liquid evaporates.
2. Stir in tomato paste, herbs, salt, pepper, and lentils. Mix well.
3. Add crushed tomatoes and broth. Bring to a boil, then lower heat.
4. Cover and simmer for 25–30 minutes, until lentils are tender. Stir occasionally and add more water if needed.
5. Serve over your favourite pasta with fresh parsley or basil on top.

🌱 Tip: Add a spoon of nutritional yeast or vegan parmesan for a cheesy touch.