Ingredients:

  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, finely grated
  • 2 celery stalks, finely chopped
  • 400 g chopped tomatoes
  • 1 tin (approx. 400 g) lentils, rinsed and drained
  • 1 dl red lentils (uncooked)
  • 2 tbsp tomato purée
  • 2 tbsp hemp seeds
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp chilli flakes (optional)
  • 1 dl vegetable stock
  • 1 tbsp balsamic vinegar (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped (for garnish)
  • Optional: 1 dl red wine (for a deeper flavour)

Method:

  1. Sauté the vegetables: Heat the olive oil in a large frying pan or pot over medium-high heat. Add the onion and fry until soft and translucent, about 5 minutes.
  2. Add the garlic, carrots and celery and fry for a further 5-7 minutes until they begin to soften.
  3. Add tomato purée and herbs: Stir in the tomato purée and let it fry for a minute, stirring. Add the oregano, thyme and chilli flakes if using.
  4. Add tomatoes and lentils: Add the chopped tomatoes, the rinsed and drained lentils and the uncooked red lentils. Stir well.
  5. Add liquid and hemp seeds: Pour in the vegetable stock (and the red wine, if using). Stir in the hemp seeds.
  6. Simmer: Let the sauce simmer, covered, over low heat for about 20-25 minutes, or until the red lentils are soft and the sauce has thickened. Stir occasionally to stop it catching on the bottom.
  7. Season and garnish: Stir in the balsamic vinegar (if using). Season the sauce with salt and black pepper. Sprinkle with chopped basil or parsley when serving.

Serving tips:

  • Serve the vegetarian “bolognese” with your favourite pasta, courgette noodles or cauliflower rice.
  • Top with grated Parmesan (or nutritional yeast for a vegan version), a dollop of soured cream (or vegan crème fraîche) and perhaps a few extra hemp seeds.
  • It is also lovely as a filling for lasagne or cannelloni, or as a base for a vegetarian shepherd's pie.

Why hemp seeds in the “bolognese”?

Hemp seeds contribute a subtle, nutty flavour that complements the other flavours in the sauce beautifully. They also help give the sauce a slightly fuller consistency.