Vegan Lentil Bolognese!

On Wednesday I managed my first full vegan day!  It wasn’t too tough until the evening when I began to seriously crave some cheddar.  Anyway, good old fashioned spag bol is one of my favourite meals so finding a viable alternative is definitely a priority.

This recipe was really easy to make, I used : Red lentils, borlotti beans, peppers, onion, garlic, tinned tomatoes, tomato paste, grated carrot and wholewheat pasta all thrown together and left to simmer with added water for about 30 minutes. These ingredients mean the meal is quite high in fiber and low in fat but if there are ingredients you don’t like most things can easily be taken out or replaced by courgettes, potatoes or similar.

This recipe surprised me with how much even a little filled me up, but I made the mistake of assuming that the garlic and onion would provide sufficient flavour but this recipe really needs a little extra seasoning to prevent it being a little bland..I’ll be experimenting in the next few days.  Some mixed herbs would go well I think…not as well as some crispy bacon but good nonetheless.  With a few tweaks this recipe could quickly become a favourite 🙂

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