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Vegan Bolognese

This delicious lentils ragù will have you question if it's worth perhaps swapping indefinitely to lentils! Once I have tried this recipe, I never went back. It's very nutritious and a great condiment for pastas, rice, or vegetables.

Serves 6 people


200g dry lentils

1/4 onion

1 carrot

1/2 celery stick

250g tomato sauce

275ml water

pinch of salt, crushed chilly, olive oil


Let's start cooking

  • Chop carrot, celery and onion

  • Put ingredients above in a pressure cooker and stir with crushed chilly and 1 tbsp of olive oil for 2-3 minutes

  • Add lentils and stir

  • Add tomato sauce and water

  • Close pressure cooker and when it starts to whistle, lower the flame or hob and let it cook for 13 minutes

  • Open and mix to a bowl of pasta or eat as a side dish with rice and vegetables

Serving & storing

You can use this as a condiment to pasta, rice or vegetables. Store in fridge up to 3 days in airtight container.

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