Lentil Bolognaise
Lentil Bolognaise
A rich sauce with the tender bite of lentils creates a bolognaise sauce that can’t be forgotten. Use it over pasta or as a lasagne base.
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 tsp garlic, minced
- 1 carrot, peeled & very finely diced
- 2 stalks celery, very finely diced
- 50g tomato paste
- 1 tbsp Italian herb mix
- 2 tins lentils, drained
- 500mL warm water
- 2 stock cubes (vegetable or beef)
- 2 tins crushed Italian tomatoes
- Salt & pepper
Method
- In a frying pan, heat the olive oil over medium-high heat.
- Once hot, add the onion and garlic and cook for 1 min, stirring constantly.
- Add the carrot and celery and stir until soft.
- Add the tomato paste, herbs and lentils.
- In a bowl with the warm water, dissolve the stock cubes and add to the pan. Add the crushed tomatoes and stir.
- Increase to high heat and then reduce to a low simmer for 30 mins or until thickened.
- Serve immediately.
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