LENTIL, TOMATO + MUSHROOM BOLOGNESE

We utilise all the classic and fragrant herbs and spices in this dish; rosemary, garlic, thyme, and onions alongside tomatoes to create the base of our bolognese. We add finely chopped mushrooms and soaked, then cooked beluga and red lentils to emulate minced meat and the result is pretty damn good. I have recently updated this recipe and the result is so rich and delicious! Tomato paste encourages a totally concentrated flavour that makes this bolognese seriously top notch. If you liked the previous recipe, I promise you this one is twice as good!

We recommend serving with your favourite spaghetti and/or zucchini noodles.

This dish is designed to be enjoyed within 5 days and will keep for the same length of time when refrigerated. We recommend eating at room temperature. You can also freeze this dish for up to two months, simply eat a serve, or take off a few spoonfuls first, as liquids expand when frozen and our meals are delivered too full to freeze immediately! 

Serves 4. 

Beluga lentils, red lentils, tomato paste, water, mushrooms, onion, celery, carrot, thyme, parsley, rosemary, basil, garlic, olive oil, salt, vegetable stock concentrate, apple cider vinegar + pepper.