* This is a sponsored post for Waitrose *
Spaghetti Bolognese is such a classic Italian dish, that I had to share with you my favourite vegetarian version – this Lentil Bolognese. It is still packed with protein and flavour, but uses lentils instead of meat.
Check me out with another Italian recipe. I swear I am not obsessed and we do eat other cuisine. Not often, but we occasionally eat something other than pasta ;) I am not doing a very good job at showing that vegetarians have more options than just pasta, am I?!
Spaghetti dishes have always been a big part of my life, ever since I was little. I have fond memories of my mum cooking spaghetti bolognese once a week, so to celebrate Mother’s Day coming up, this recipe is dedicated to you Mum!
To help say #ThanksMum on Mother’s Day, Waitrose asked me to share a recipe that my mum cooks the best and my mum make the BEST spaghetti bolognese. With Dave and I being vegetarian now, we don’t use beef, but this recipe is still very much inspired my my mum’s. She always used lots of tomato purée (this is key I think) and a good glug of Worcestershire sauce went in, which adds a ton of flavour. So, thank you mum for showing me that tomato purée and Worcestershire sauce are key to a really delicious bolognese, vegetarian or not.
Between now and the 6th March, if you share a picture of your mum’s best dish on social media using the hashtag #ThanksMum, you can be in the with chance of winning some great prizes, like flowers, hampers or even a cooking course at the Waitrose cookery school – all thanks to Waitrose!
I think lentils really are a superfood. I know that is a bit of a buzz word at the moment, and it could really mean anything, but I think they are great! They are an excellent source of protein, and SO cheap too. You can also use them pretty much anywhere you would usually use beef mince. I have a delicious lentil shepherd’s pie recipe coming soon too.
I put a little vegetarian parmesan on top, but if you leave it off then this is another vegan dish. See how easy it is to make tasty vegan meals?
Lentil Bolognese recipe:
- 1 medium onion, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, crushed
- 6 mushrooms, diced
- 2 celery ribs, diced
- 250 g cooked lentils,
- 400 g chopped tomatoes
- 0.5 tube tomato purée
- 4 tbsp Worcestershire Sauce (we used a vegetarian version)
- 2 tbsp dried oregano
- 140 g wholewheat spaghetti
- Parmesan (optional)
- Put the spaghetti in a pan of boiling water and simmer for 12 minutes
- Put a little oil in a large pan and add the onion, garlic, carrot and celery and gently sweat for 5 minutes.
- Add the cooked lentils, chopped tomatoes, oregano, tomato purée and Worcestershire Sauce and stir. Simmer for 7 minutes.
- Drain the spaghetti and divide between 2 plates and top with the lentil mixture.
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**This recipe was commissioned by Waitrose, however all opinions are my own**