Lentil Bolognese (Serves 4)
1 tblsp oil, or use fry light
1 large onion, chopped
1 large clove garlic, finely chopped
2 sticks celery, chopped
4oz (120g) carrot, chopped
4ozs (120g) green lentils
4ozs (120g) red lentils
1 tblsp tomato puree
15oz (450g) can chopped tomatoes
4 fl oz (120mls) dry white wine
12 fl oz (360mls) vegetable stock
1/4 tsp cinamon
1/4 tsp dried basil
I usually add some Marmite/vegemite too
Heat the oil or fry light in a large pan and stir fry the onion and garlic for 3 minutes, add the celery and carrot, and stir fry for another 3 minutes. Stir in the lentils, tomato puree, chopped tomatoes, wine, stock, cinamon and basil. Bring to the boil, stir well then reduce heat, cover and cook gently for 30 minutes, or until lentils are tender. (I sometimes need to add more stock at this stage.)
Seve piping hot with spaghetti or pasta shapes. Sprinkle with freshly grated parmesan if liked.
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