Red lentil and Black eyed bean bolognese

Vegetarian and vegan meals don’t have to take hours; preparing and soaking beans etc. This hearty recipe is my version of a veggie bolognese. I usually serve this with rice as the combination of rice with beans or lentils makes it a great source of complete protein.  A sprinkling of nutritional yeast on top adds some Vitamin B12 which all vegetarians and vegans need to ensure that they get enough of.


200g red split lentils

1/2 tin of black eyed beans rinsed

1/2 onion

1 clove garlic

1/2 stock cube

1 tin tomatoes

1 small potato diced

5-6 mushrooms

1/2 courgette diced

2 teaspoon paprika

1 teaspoon dried basil

Wholewheat pasta or brown rice

Nutritional yeast to sprinkle over the top


  • Brown onions in a pan and then add the garlic, courgette, potato and mushrooms.
  • Cook for 4-5 minutes and then add the tinned tomatoes, 1/2 stock cube and 200ml water along with the paprika, basil and a good sprinkling of pepper.
  • Add the red split lentils and the black eyed beans.
  • Reduce the heat to low and cover and allow to simmer for an hour
  • Serve in a large bowl over rice or even with pasta or spaghetti.
  • Sprinkle some nutritional yeast over the top.

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