Lentil and barley bolognese
A hearty and flavourful dish that is easy to toss together and just so happens to be vegan. It’s bursting with flavour and chock-full of vegetables, for one very satisfying #meatfreemonday
|1 tbsp||olive oil|
|1||garlic clove — crushed|
|2||carrots — grated|
|125 g||brown mushrooms|
|11/2 tbsp||tomato paste|
|1 x 400 g||tin crushed tomatoes|
|1 tbsp||soya sauce|
|1/2 tsp||dried thyme|
|1/2 tsp||dried oregano|
|1 1/2 cup||vegetable stock|
|40 ml||walnuts — finely crushed|
|1/2 cup||pearl barley|
|400 g||red lentil pasta|
Cook the lentils and barley in 4 cups of water. Bring to a boil and then simmer for 20 – 25 minutes until soft.
Add olive oil to a large pot and saute the onion on medium-high heat until the onion becomes soft and translucent, about 2min.
Add the garlic and saute for another minute.
Add the carrots and mushrooms and cook for 12min, stirring frequently. (closing the lid of the pot).
Add the thyme, oregano, salt and pepper and cook for 1min. Add the tomato paste and cook for 2min, stirring frequently until dark in colour.
Pour in the stock and add in the soya sauce, lentil and barley mixture, walnuts, and crushed tomatoes and simmer for 20-25min or until the lentil and barley mixture is soft but still al dente and most of the liquid has been absorbed.
While the Bolognese is cooking boil the pasta until al dente and drain.
Top pasta with Bolognese and sprinkle with nutritional yeast.