Lentil bolognese

I wanted to share with you a recipe for one of my favourite sauces. I love lentils and I love that it makes the perfect alternative to a proper meat bolognese and I am not a huge fan of quorn although I eat it occasionally but I think lentils make a good meat free substitution.

How to make lentil bolognese sauce:

Ingredients:

• 75g dried puy lentils (or you could use red lentils if you like)
• 1tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 small carrots, peeled and diced
• 2 small courgettes, cut into cubes
• a couple of medium sized mushrooms
• 1x 400g can chopped tomatoes
• tsp vegetable stock powder and about 150ml water
• 2 tbsp tomato puree
• 1tsp dried oregano

What to do:

1. Put the lentils into a saucepan and then fill the pan with water. Cover and bring to the boil then turn down the heat and simmer uncovered for 30 minutes and then drain once cooked.

Cooked lentils

2. Heat the oil in a saucepan, add the onion, garlic and carrots and then fry for 4-5 minutes, stirring occasionally. Add the courgettes and mushrooms and cook for two more minutes. Stir in the tomatoes, stock, tomato puree and oregano and lentils.

Chopped onion and carrot

Chopped mushroom and courgette

3. Bring to the boil and simmer for five minutes

Enjoy ❤

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Red lentil and vegetable sauce

Hello,

Today I wanted to share with you one of my all time favourite recipes. I make this so much and it is so quick and easy and such a favourite of mine. You can serve it with anything you like: rice, couscous etc. I always have mine with pasta.

Ingredients:
1 onion, finely chopped
2 celery sticks, finely chopped
2 carrots, diced
4 garlic cloves, crushed
1 tbsp each tomato puree and balsamic vinegar
250g diced vegetables. You can you anything you like I used: courgette, red pepper and mushrooms
50g red lentils
2 x 400g cans chopped tomatoes

What to do:

• Tip the onion, celery and carrots into a large non stick pan and add 2-3tbsp of water. Cook gently, stirring often until the vegetables are soft
• Add the garlic, tomato puree and balsamic vinegar, cook on a high heat for one minute more, add the diced vegetables, lentils and tomatoes and then bring to the boil
• Turn the heat down to simmer then cook for about 20 minutes until all the vegetables have cooked.
• Enjoy 🙂