This is one of my staple recipes to make, especially in the Winter when you're really craving warming foods. It's great for using up any veg that you have lying around that needs eating as the recipe is so flexible, I really do just throw everything in. The bay leaf and star anise in this are essential for flavour and actually make it taste quite similar to a meat bolognese, if you're trying to please a meat lover, this usually does the trick!
Lentils are a great source of protein for vegetarians or vegans. However, methionine is a limited amino acid in lentils, so you must make sure you eat some foods containing methionine (in the same day) to get a complete protein. Cheese (especially parmesan) is a good source so if you can eat dairy. If not, Brazil nuts are a fantastic source, as are soybeans, wholegrain rice, yoghurt or white beans. As long as you eat it on the same day, you shouldn't risk depleting your methionine levels.
Ingredients
Serves 4-6
butter or coconut oil
1 medium-large onion
3-4 cloves garlic (I love garlic so always put lots in)
4-5 carrots
2 sticks celery
200g mushrooms (about 1 tub- they shrink right down)
400-500g organic dried lentils (you can use red or green, but green ones need soaking/cooking beforehand)
2 x tins chopped tomatoes
3 tbsps tomato purée
2-3 tbsps nutritional yeast (if you don't have this, it can be left out)
2 tbsp Worcester sauce (or sherry vinegar/ red wine vinegar)
1 vegetable stock cube
salt & pepper
1 bay leaf
1 star anise
chilli flakes (if desired)
parsley and/or cheese for garnish
Method
If using green lentils (ignore if using red lentils), rinse them thoroughly and put them in a separate pan with water and salt and bring to the boil, leave them to simmer and cook until soft (about 15-20 mins)
Finely chop the onion
Chop up all other veg roughly
Heat the butter or oil in a big pan (it must have a lid)
Cook the onions for 4-5 minutes to soften
Add the garlic, carrots & celery and soften
Add the mushrooms and chilli flakes and cook for a few more minutes
Add the tinned tomatoes, tomato purée and a splash of Worcester sauce and the cooked green lentils (or uncooked red)
Add enough water to cover contents
Crumble the stock cube over, and add the bay leaf, star anise, nutritional yeast (if using), salt & pepper
Stir it all up and cook for 45 mins, minimum (the longer the better!), with the lid on, stirring it every 10 mins or so to avoid sticking to the pan (you may need to add a splash of water if it begins to stick)
Take the lid off when you're ready to cook the pasta so the sauce thickens up
Taste and season if necessary
Cook pasta and serve together
