lentil bolognese
How to make lentil bolognese recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 onion, roughly chopped
1 carrot, peeled and chopped
1 celery stick, roughly chopped
1 garlic clove, peeled
3 tablespoons olive oil
125 ml (4 fl oz) red wine
100 ml (3½ fl oz) water
75 g (3 oz) tomato purée
400 g (13 oz) can chopped tomatoes
1 teaspoon dried mixed herbs
2 × 400 g (13 oz) cans green lentils, drained and rinsed
salt and pepper
To serve
50 g (2 oz) grated Parmesan cheese
crusty bread
Method:
Place the onion, carrot, celery and garlic in a food processor and pulse briefly until finely chopped. Heat the olive oil in a large, heavy-based casserole or saucepan. Add the vegetable mixture and cook for 5–6 minutes, stirring frequently, until softened and lightly golden.
Pour in the red wine, measured water, tomato purée, chopped tomatoes and herbs, and season to taste with salt and pepper. Simmer gently for about 15 minutes, then add the lentils and simmer for a further 5–7 minutes, until thickened and tender. Spoon into deep bowls, sprinkle with cheese and serve with plenty of fresh, crusty bread.
For cheat’s lentil Bolognese, place 1 roughly chopped onion, 1 peeled and roughly chopped carrot, 1 roughly chopped celery stick and 1 garlic clove in a food processor and pulse until finely chopped.
Heat 3 tablespoons olive oil in a large, heavy-based casserole or saucepan and cook the vegetable mixture for 5–6 minutes, stirring frequently, until softened and lightly golden.
Stir in a 500 g (1 lb) jar tomato pasta sauce and 2 × 400 g (13 oz) cans green lentils, drained and rinsed. Simmer gently for 2–3 minutes, then serve as for Lentil bolognese , with grated Parmesan cheese and crusty bread. Total cooking time 10 minutes.
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