Lentil Bolognese sauce

I have been wanting to share this family recipe, made vegan, for so long! It just never lasts long enough in the house for me to take photos. So I had to make an effort to make a little extra to photograph. 

I must say I think this recipe is much better than the original even though it's vegan, this is obviously just my opinion. It is perfect to make when you need comfort food! Do not underestimate how filling the sauce is! So just be careful when dishing up. Trust me you are going to want to eat heaps.

This recipe makes enough sauce to serve 3-4 people

Ingredients:

- 2 cups Cooked lentils

- 1 diced Onion

- 2 Tbsp Garlic

- 1 sachet/can of Tomato paste

- 1 can Peeled Tomatoes

- 2 Tomatoes diced

- 2 cups Mushrooms sliced

- 2 Carrots grated or diced finely

- 2 Celery stalks diced finely

- 30 ml Vinegar

- 30 ml Balsamic Vinegar

- 1 tsp Oreganum

- 1 tsp Sage

- 1 tsp Thyme

- 1 tsp Rosemary 

- 1 tsp Cayenne pepper 

- 2 tsp Sugar

- Salt and pepper

- Splash of white wine

Method:

1. Fry the onion and garlic in either some oil or water, until translucent.

2. Add in the diced tomatoes, mushrooms, carrots, and celery, cook for about 3 minutes.

3. Add in the tinned tomatoes, tomato paste, wine, vinegar, and balsamic vinegar, stir until well combined.

4. Add in the cooked lentils and the spices, sugar, salt and pepper. Stir all ingredients until well incorporated.

5. Allow to simmer for 30-40 minutes, this is optional as it is ready when everything is well combined. It is recommend because if you allow it to simmer, it becomes soft and the flavour develops nicely.

Nutrition facts per serving of 3 servings: (not exact)

Protein: 15,3 g  Carbohydrates: 47,6 g  Fat: 1 g