Lentil Bolognese

Name: Lentil Bolognese
Yield: 6 servings
Ingredients: 300 g Lentils, dry brown or green; 180 g Onion; 180 g Carrot; 150 g Celery; 3 Garlic; 20 ml Olive oil; 800 g Canned tomatoes, chopped; 30 g Tomato paste; 500–600 ml Vegetable stock; 1 tsp Oregano, dried; 1 tsp Basil, dried; 1 Bay leaf; 1 tsp Salt; Black pepper, to taste; 15 ml Balsamic vinegar (optional); Herbs, fresh parsley or basil (optional)

Brown or green lentils simmered with vegetables, tomatoes and herbs into a thick sauce.

Serves 6

Ingredients

300 gLentils, dry brown or green
180 gOnion
180 gCarrot
150 gCelery
3Garlic
20 mlOlive oil
800 gCanned tomatoes, chopped
30 gTomato paste
500–600 mlVegetable stock
1 tspOregano, dried
1 tspBasil, dried
1Bay leaf
1 tspSalt
Black pepper, to taste
15 mlBalsamic vinegar (optional)
Herbs, fresh parsley or basil (optional)

Equipment

Method

Chop the onion, carrots and celery, and crush the garlic. Cook them in olive oil until they begin to soften.
Stir in the tomato paste. Add the dry brown or green lentils, chopped tomatoes, vegetable stock, dried oregano, dried basil and bay leaf; stir to combine.
Simmer until the lentils are tender and the sauce has thickened. Season with salt and black pepper. Add the optional balsamic vinegar and fresh parsley or basil if using.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.