Recipes › Dinner

• Dinner
• 40 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Tempeh and lentil bolognese

Rich tomato ragù of crumbled tempeh and green lentils over wholewheat spaghetti (vegan).

Calories

579

Protein

31 g

Carbs

96 g

Fat

12 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 1 Carrot
• 1 Celery
• 3 Garlic
• 200 g Tempeh
• 120 g Green lentils, dry
• 800 g Chopped tomatoes, canned
• 2 tbsp Tomato purée
• 1 tsp Dried oregano
• 400 ml Vegetable stock
• 320 g Wholewheat pasta, dry

Contains: Celery, Cereals containing gluten, Soybeans. Always check the labels of what you buy.

Method

1. Finely chop the onion, carrot and celery and crush the garlic. Rinse the lentils.
2. Heat the oil in a large pan and soften the vegetables and garlic for 8 minutes.
3. Crumble in the tempeh and fry for 3 minutes until lightly browned.
4. Add the lentils, tomatoes, tomato purée, oregano and stock. Simmer for 25 minutes, stirring now and then, until the lentils are tender and the sauce thick.
5. Meanwhile, cook the pasta according to the pack and drain. Serve with the sauce.

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