If you are trying to cut down on the amount of meat your family eats, this Red Lentil Bolognese makes the perfect vegetarian meal for National Vegetarian Week!
I talk a lot about balance on this blog; finding the right balance for you and your family between making good nutritious food and actually serving up meals that the kids will eat; a balance between eating lots of fresh fruit and veggies and occasional sweet treats. I’ve also touched upon finding a balance in the amount of meat we eat as a family.
We are not vegetarians but I do make an effort to make at least two meat-free dinners a week. It helps to keep our grocery bills down but I believe its also very beneficial to our health and in general a little kinder to the environment.
With this in mind I am very excited for National Vegetarian Week which is taking place here in the UK from the 15th to 21st May. The Vegetarian Society, thoroughly passionate about vegetarian food, want to encourage meat-eaters to give veggie food a go next week.
So what do you think? Want to Get Stuck In and try experimenting with a few vegetarian meals? Sign up to the National Vegetarian Week Newsletter. It will contain lots of fun content including recipes, giveaways and hints and tips for the week; all designed to make it as easy as possible to eat veggie.
You can also order a Resource Pack with posters and flyers promoting the week in shops and schools or maybe even your own community event. You can also join in online by using the hashtag #NationalVegetarianWeek on social media.
To start you off why not try my recipe for this delicious Red Lentil Bolognese. Its packed with flavour and is incredibly filling. The lentils add lots of substance to the dish, along with protein and fibre. I can honestly say I didn’t miss the meat in this recipe at all. Even my carnivore husband loved it!
Check out the recipe below and for lots more vegetarian meal ideas the whole family will love check out this post: The Best Vegetarian Recipes for Kids
If you are trying to cut down on the amount of meat you are eating this Red Lentil Bolognese make the perfect vegetarian meal.
- 1/2 tbsp oil
- 1 small white onion, finely diced
- 2 cloves of garlic, crushed
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 120g / 3/4 cup dried red lentils (the kind that don’t need to be pre-soaked)
- 400g / 140z tinned chopped tomatoes
- 1 tbsp tomato puree
- 600ml / 2.5 cups vegetable stock
- 3 tsp chopped fresh herbs – I used rosemary, thyme, oregano and tarragon
- 10 cherry tomatoes, chopped in half
- a little fresh basil and grated vegetarian Italian-style hard cheese
Heat the oil in a large pan and add the onion. Cook for 2-3 minutes until it starts to soften and then add the garlic, carrot and celery. Fry for another 3-4 minutes.
Add the lentils, tinned tomatoes, tomato puree, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft.
Remove from the heat and add the cherry tomatoes. Serve immediately with cooked spaghetti or other pasta and garnish with some fresh basil and some grated Italian-style hard cheese.
DISCLOSURE: THIS POST HAS BEEN PUBLISHED IN CONJUNCTION WITH NATIONAL VEGETARIAN WEEK AND I HAVE BEEN COMPENSATED FOR MY TIME INVOLVED IN THE CAMPAIGN. ALL VIEWS AND OPINIONS ARE HOWEVER MY OWN.