A classic family favourite that most children and adults love. This vegan version is a filling and comforting meal. If you have family members that do not like ‘bits’ puree the sauce before serving.
Testers and Tasters Feedback
“Delicious easy family meal. Served with Cavolo Nero Pesto.”
“Served with red lentil pasta, very filling and tasty.”
“Quick meal with frozen defrosted Soffritto.”
Photo Judith Cousin
Bolognese Sauce with green lentils, olives and spinach served on Edamame Fettucini
Serves 4-6
Plants: 7-12
Preparation: 20 minutes Cooking; 30- 60 minutes
GF V NF DF
Swaps
Herbs: Basil and oregano are classic Italian seasoning but play around with your favourite herbs or add chilli if you like a hot sauce.
Vegetables: follow the recipe for the Summer Traybake and add these to the sauce.
Add: pesto into the mixture or serve on top. Basil, Cavolo Nero, Carrot Top or other pesto of your choice and according to what is available. Basic Cavolo Nero pesto sauce recipe is in Sauces Section this can be used to create any pesto of your choice.
Use beans instead of lentils
Freezing
This sauce freezes well.
Ingredients
1 batch of Soffritto.
2-3 tins of tomato pulp – or finely chopped tomatoes. Use the best quality you can it makes a big difference to the richness of the sauce.
100g green or other lentils of your choice.
Salt and pepper to taste
Add Vegetables
Winter: Add mushrooms, spinach or kale, butternut squash, jar of red peppers, olives, broccoli. If they need cooking, saute the vegetables first in Extra Virgin Olive Oil (EVOO) and add to the sauce when part cooked.
Summer: Oven roast or chopped (I like bite size chunks so they do not disintegrate). Saute courgette, aubergine, peppers, green beans, spinach or similar and add to the sauce in the last 10 minutes to heat through. Alternatively put on a baking tray with EVOO and roast for 20-30 minutes until al dente and add to the sauce.
Judith Cousin, Author
Served with roast vegetables (in Sides and Sauces) , canellini beans, cavolo nero pesto (in Sides and Sauces)
Method
Add the lentils and tomatoes to your Soffritto, bring to the boil and reduce the heat to a very slow simmer. This is best cooked on a low heat slowly to meld the flavours together. As the lentils cook you may need to add a little water to the sauce.
Added Vegetables
If you are adding vegetables such as mushrooms, peppers, aubergine these are best cooked first, or use ready roasted summer or winter vegetables from Sides and Sauces.
Heat 1tbsp of EVOO over a medium heat and pre-cook your vegetables before adding to the sauce.
Aubergines and Courgettes: brush these lightly with EVOO and grill so that they do not soak up too much oil and don’t go mushy.
4. Broccoli, spinach, kale and other green vegetables will cook in the sauce allow 20-30 minutes for them to cook through.
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