Lentil Butternut Bolognese

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Lentil Butternut Bolognese

A perfect accompaniment to pasta, baked potatoes, rice, or just with some side vegetables – this Lentil Butternut Bolognese recipe is an excellent go to dish as it is so versatile.

This recipe uses a slow cooker so it is nice and easy, you basically just pop everything into the cooker and set it to cook (use the ‘soup’ function if you have one). If you don’t have a slow cooker, then you can just cook it on the good old fashioned stovetop – just saute the onion and garlic, add the rest and simmer for an hour or until it is nice and thick.

Lentil Butternut Bolognese Ingredients

  • 500g dried green or brown lentils
  • 1 large onion, chopped
  • 4 cloves garlic, crushed
  • 1 small butternut squash, deseeded and cubed
  • 2 cans plum tomatoes
  • 4 cups beef style or vegetable stock
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp balsamic vinegar

Remember, if you make this recipe, please let us know via the comments below. Or, alternatively, let us know on our Facebook or Twitter pages and we will give you a retweet.

This vegan recipe and beautiful photos are courtesy of Bunny Kitchen. You can get this delicious Lentil Butternut Bolognese recipe by clicking here.

4 COMMENTS

  1. Thank you for this recipe. One of my daughters is vegan and I am always on the lookout for things to cook for her. I will be giving this a try when she comes over next.
    (*-*)

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