Cauliflower and lentil ‘bolognese’

Name: Cauliflower and lentil ‘bolognese’
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 teaspoons dried oregano; 2 carrots, finely grated; 2 celery stalks, finely chopped; small handful fresh basil leaves; green salad; finely grated parmesan cheese; 400 g (14 oz) tin brown lentils, drained and rinsed; 1 fresh or dried bay leaf (optional); 2 zucchini (courgettes), finely grated; 2 tablespoons olive oil; 1 brown onion, finely chopped; 60 ml (2 fl oz/¼ cup) red or white wine (optional); 2 garlic cloves, crushed or finely chopped; 1 small cauliflower, coarsely grated or finely chopped; spaghetti; 400 g (14 oz) tin diced or crushed tomatoes; 100 g (3½ oz/¼ cup) tomato paste (concentrated purée)

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr 30

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Just because you’re vegetarian, There’s no need to miss out on Bolognese. Slow cook lentils and cauliflower in a tomato sauce and no-one will know the difference!

Ingredients

2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed or

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Method

Put all the ingredients into the slow cooker. Season well with sea salt and freshly ground black pepper, stir to combine and cook on low for 3–4 hours, or until the cauliflower is very soft.

Cook the spaghetti according to the packet instructions. Drain, reserving 1–2 tablespoons of the cook