Leek and lentil bolognese sauce with seed sprinkle
Recipe type: Main
Cuisine: whole food plant-based
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is probably more of a ragu than a bolognese sauce. Lots of leeks around which add a sweetness slightly different to onions. Never want to make just one meal at a time so this recipe makes enough sauce to go with pasta and make a shepherd's pie. Perhaps even better the next night.
  • 350g leeks, washed and finely sliced
  • 1 clove garlic peeled and crushed
  • 250g carrots (two large), peeled and diced
  • 200g red lentils
  • 1 cup red wine
  • 2 cans diced tomatoes (400g each)
  • ½ cup tomato paste
  • 1 cup boiling water
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp raw sugar
  • 1 tsp dried oregano
  • 3 bayleaves
  • Salt and pepper to taste
  1. Heat a heavy bottomed pan over a medium flame
  2. Add the leeks and cover and cook for about 10 minutes until softened and starting to colour, stirring every few minutes.
  3. There will probably be enough moisture in the leeks but if they start to stick add a tablespoon of boiling water from the kettle.
  4. Add the carrot, garlic and lentils.
  5. Continue to cook for a couple of minutes uncovered, stirring and adding a little of the wine if it starts to stick
  6. Add the rest of the wine, diced tomatoes and tomato paste.
  7. Use the water to rinse out the tomato cans and add that to the pot as well.
  8. Add the vinegar, sugar, oregano and bayleaves.
  9. Stir and cover. Leave to simmer over a low heat for 30 minutes. If it gets too dry add a little more hot water.
  10. Remove the bayleaves. Taste and season with salt and pepper if required. It probably won't need salt unless you've used unsalted canned tomatoes and paste.
  11. Serve with pasta and seed sprinkle* or make into shepherd's pie by topping with 500g peeled, cooked and mashed potatoes and baking for 30 minutes at 180 degrees c.
  12. This recipe made enough for pasta and sauce and a shepherd's pie both serving two hungry people.
  13. *seed sprinkle - grind 70g raw sunflower seeds, 2 Tbsp nutritional yeast and ½ tsp salt together in short bursts in a mini food-processor. If you blend too long you'll have sunflower seed butter.
Recipe by The Kitchen Garden at https://thekitchengarden.co.nz/leek-and-lentil-bolognese-sauce/