This easy vegan lentil bolognese is flavourful, super comforting and rich. It's made with simple, accessible ingredients and ready in under 30 minutes - a perfect weeknight dinner!
Heat the olive oil in a large frying pan or saucepan over a medium heat. Next, add garlic, onions, carrots, tomato paste, cumin and paprika. Cook, stirring occasionally, until softened and fragrant.
Add tomatoes and mushrooms and cook for 5 minutes more, until the mushrooms shrink down and the tomatoes soften.
Now add the red lentils, canned tomatoes, sriracha, dried thyme, coconut sugar and vegetable stock. Stir all the ingredients together and simmer for 12-15 minutes, until the lentils are soft but not mushy. Add extra vegetable stock as necessary.
Stir in fresh cilatro and serve immediately with pasta of your choice.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!