Most of us could use more plants in our diet and this plant based bolognese is a quick and delicious way to achieve that.
It is quick because split red lentils cook much quicker than regular brown lentils, and a food processor does all the chopping involved.
Depending on the stock you use, you may want to add more salt – a good quality salt of course. If you like spicy, the amount of chilli flakes can also be increased.
This recipe makes nearly 8 cups so unless I’m cooking for a crowd, I use half then freeze the other half.
