LENTIL BOLOGNESE

Serves 4

Ingredients:

  • 120g red lentils, rinsed
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 celery sticks, finely chopped
  • 2 carrots, grated
  • 6 mushrooms, finely chopped
  • 200ml water
  • 400g tomato passata
  • 1 heaped tbsp tomato purée
  • I tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp red wine (optional)
  • 1 tbsp Worcestershire sauce (or tamari)
  • Black pepper
  • 1 bay leaf

Method

  1. In a large saucepan or wok, gently fry off the onion, garlic, celery, mushrooms and carrots for a few minutes.
  2. Add in all the other ingredients, bring to the boil and simmer for 30 minutes.
  3. Serve with/on one of the following:
    • Bed of cabbage
    • Whole grain brown rice
    • Cauliflower rice
    • Spiralised courgette
    • Jacket potato
    • As part of shepherds’ pie
    • Cold in little gem lettuce leaves

Other posts you may like

EN