Versatile Vegetable Bolognese Recipe

12 Feb

I realise that I keep mentioning ‘Vegetable Bolognese’ in my detox diaries so I thought I would share the recipe with you as it is delicious.

I first got the idea off the BBC good-food website when my sister and family came to stay as I needed an easy vegetarian option to serve 6.
However since then it appears to have disappeared off their website, and I have adapted it for my own cooking anyway…
 

Individual vegetables can be left out or substituted with pretty much any others you have in the fridge, the dish is so versatile.
It can be served with spaghetti to make vegetarian spaghetti bolognese. It is really nice mixed in with brown rice or served with a helping of mashed sweet potato, or can be used as a light lunch served over a baked/jacket potato.  

To Serve 4 People….

  • 1 tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • Courgette
  • 2 celery sticks
  • 1 pepper
  • 1 carrot
  • 100g Red Lentils
  • 500ml Vegetable Stock
  • 400g Chopped Tomatoes
  • Parmesan cheese (cheddar is fine!)

1. Chop all vegetables (chop finely for serving with spagetti, but when serving with rice or potato it is nicer to keep some more chunks).
2. Fry onion and garlic in the oil for a couple of minutes. Add all other vegetables and fry for another minute.
3. Add lentils, stock and chopped tomatoes. Simmer for 15/20 minutes until sauce has reduced down.
4. Serve with grated cheese over the top. 

Why not add a pinch of chilli flakes to give it some kick?

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2 Responses to “Versatile Vegetable Bolognese Recipe”

Trackbacks/Pingbacks

  1. Detox Diary Recap « Rachel’s blog - February 15, 2008

    […] up for the last few days as they are pretty similar to the first 4! However, I must recommend vegetable bolognaise poured over a jacket potato as a yummy lunch idea. It’s very quick and easy if you just have a […]

  2. Getting your kids to eat lentils « Lacer’s Life - July 8, 2008

    […] July 8, 2008 · No Comments I had new recipe success last night, vegetable bolognaise from Cooking with Daisy, which features heavily disguised lentils. The recipe was donated to the book by someone from BBC Good Food and it used to be on their website to, but a quick search for it and it seems to have disappeared however you can find an adapted version of it here. […]

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