Vegan Lentil Bolognese

Info

This hearty Vegan Lentil Bolognese is a delicious way to warm up on a cold day, and will soon become a family favourite. What's more, it's a great way to get in your 5-a-day!

Ingredients

200g Biona Organic Beluga Lentils, drained

1 Onion, diced

Drizzle, Biona Organic Extra Virgin Olive Oil

100g mushrooms, finely chopped

4 tbsp rolled oats

1 lemon, zested

Biona Organic White Spaghetti to serve

Sauce:

1 garlic clove, crushed

1 can Biona Organic Chopped Tomatoes

Basil, a small handful

Method

Heat the oven to 200C/fan 180C/gas 6. Rinse the lentils well, then simmer in boiling water for 15 minutes until starting to go soft.
Fry the onion in a drizzle of oil until soft but not brown, and allow to cool. Drain the lentils well and put in a blender with the cooled onion, mushrooms, oats and lemon zest. Pulse until the mix is combined (but don’t blend to a mush). Season, and roll into 16 balls, then put them on a lined baking sheet.
Bake for 30 minutes until golden and firm, turning them halfway through.
Meanwhile, make the tomato sauce by frying the garlic in some olive oil for a minute before adding the tomatoes. Simmer for 5 minutes. Cook the spaghetti and drain well. Season the tomato sauce, and stir in the basil. Add the balls to the spaghetti, spoon over the tomato sauce, and serve.