Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, pressed
- 2 carrots, finely grated
- 2 celery stalks, finely chopped
- 400 g crushed 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:
- Sauté the vegetables: Heat the olive oil in a large frying pan or pot over medium-high heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Add the garlic, carrots and celery and cook for a further 5-7 minutes until they begin to soften.
- Add tomato purée and spices: Stir in the tomato purée and let it sauté for a minute while stirring. Add the oregano, thyme and chilli flakes if using.
- Add tomatoes and lentils: Add the crushed tomatoes, rinsed and drained lentils, and the uncooked red lentils. Stir well.
- Add liquid and hemp seeds: Pour in the vegetable stock (and red wine if using). Stir in the hemp seeds.
- 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 prevent it from catching on the bottom.
- Season and garnish: Stir in the balsamic vinegar (if using). Season the sauce with salt and black pepper to taste. Sprinkle with chopped basil or parsley when serving.
Serving suggestions:
- Serve the vegetarian "bolognese sauce" with your favourite pasta, courgette pasta or cauliflower rice.
- Top with grated Parmesan cheese (or nutritional yeast for a vegan version), a dollop of sour cream (or vegan crème fraîche) and perhaps a few extra hemp seeds.
- It's also delicious as a filling for lasagne, cannelloni, or as a base for a vegetarian shepherd's pie.
Why hemp seeds in the "bolognese sauce"?