This is my go-to meatless mince – for those meat-free Mondays, Lenten abstinence, or a health kick. Doesn’t really matter – my other half thinks it’s better than the real thing and the kids love it!
2 tbs olive oil
1 onion, chopped
1 clove garlic, crushed/minced
2 tbs tomato paste
2 large beetroot, grated
3 carrots, grated
1 cup red lentils
50ml red wine (if wanted, check for vegan and vegetarian)
1 cup water
1. Heat olive oil and fry onion until soft
2. Add garlic and fry until golden
3. Add beetroot and carrot and stir, then cover and simmer for 10 minutes, or until vegetables are soft.
4. Add lentils, tomato paste, wine and water, stir well, and simmer for 15 minutes until lentils are ‘al dente’/
At this point it can be portioned and frozen. I find about half a cup of ‘mince’ makes a base for 1 serving, and freeze 1 cup portions as they work well with tin quantities when making other things.