Lentil Bolognaise

Lentil Bolognaise

By: Naomi Sherman

A abundant sauce with the tender bite of lentils develops a bolognaise sauce that can’t be forgotten. Use it over pasta or as a lasagne base.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 tsp garlic, minced
• 1 carrot, peeled & extremely carefully diced
• 2 stalks celery, extremely carefully diced
• 50g tomato paste
• 1 tablespoon Italian herb mix
• 2 tins lentils, drainedpipes
• 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, include the onion and garlic and cook for 1 minutes, stirring continuously.
• Add the carrot and celery and stir upuntil soft.
• Add the tomato paste, herbs and lentils.
• In a bowl with the warm water, liquify the stock cubes and include to the pan. Add the squashed tomatoes and stir.
• Increase to high heat and then decrease to a low simmer for 30 minutes or upuntil thickened.
• Serve instantly.