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Lentil Bolognaise

Lentil Bolognaise

By: Naomi Sherman

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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Naomi Sherman

Naomi Sherman

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