Sustainable Self Care – Store Cupboard Dinner Edition

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Sustainable Self Care – Store Cupboard Dinner Edition

Envirolentil Bolognese

Good for you and the planet.

Did you know that swapping out the beef for lentils can save over 30kg CO2 from your carbon footprint in a single meal!

This recipe serves 6 so is great for batch cooking and freezing the ragu sauce for another time! We’re all about saving our own time as well as the planet.


500g Dried red lentils

3 Tablespoons olive oil

2 Onions

3 Carrots

3 Celery sticks

3 Garlic cloves

2 x 400g Cans chopped tomatoes

2 Tablespoons of tomato puree

4 Tablespoons of italian herbs (oregano and thyme are great, 2 tbsp each)

1l Vegetable stock


1. Finely chop the onions, celery, carrots and garlic.

2. Heat the oil in a large pan and add the onions, celery, carrot and garlic, cooking for 15-20 minutes until softened.

3. Stir in the lentils, tomato puree, vegetable stock and chopped tomatoes and cook for 40-50 minutes.

4. Practice some youtube yoga while you wait (optional).

5. With 15 minutes to go, boil a kettle and cook your pasta in hot, lightly salted water until al-dente.

6. Drain and serve the spaghetti with a dollop of ragu, some vegan cheese if you wish (we like Violife parmesan) and a smugness you’re saving the planet, basically.

We’d love to hear how you got on or if you’ve got any more suggestions for our Sustainable Self Care series!