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:
- 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 ❤