Lentil Bolognese
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Ingredients
1 tbsp vegetable oil
50g frozen chopped onions
2 tbsp chopped garlic
50g frozen chopped peppers
2 tbsp tomato puree
100g frozen chopped carrots
200g dried split lentils
1 tin chopped tomatoes
1 vegetable stock cube and hot water
1 tsp each of dried oregano, thyme, salt, and pepper
2 tbsp chopped basil
dried pasta for serving
Method
Cook the onions in the vegetable oil in a large saucepan on medium heat for 5 minutes before adding the garlic, tomato puree, and peppers, and cook for a further 5 minutes.
Add the carrots and lentils and stir well. Pour in the chopped tomatoes and 300ml of vegetable stock made with a stock cube.
Add the dried herbs and seasoning. Stir so that everything is combined.
Cover the saucepan and bring to a low simmer for an hour. Stir every so often so that the lentils don’t stick to the bottom of the pan.
Recipe Suggestion: This recipe is perfect for the slow cooker. Pop in all the ingredients (excluding the basil), stir well and place the cooker on high for 3-4 hours.
To serve, cook the pasta according to the instructions, strain then combine with the sauce, sprinkle chopped basil on top.
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