|COOK|lentil bolognese | LarabeeUK

|COOK|lentil bolognese

 
As a vegetarian, I sometimes find myself relying on too many processed foods and so I'm trying hard to eat unprocessed ingredients and sticking to cleaner food, this seems to be benefitting me, I've lost 6lb in 3 weeks, without really trying, just cutting out as much processed foods as possible (except for dairy!)
 
Looking for an alternative to quorn mince, I turned to the store cupboard for this recipe.
 
Here I served the Bolognese with gnocchi and cheese.
 
My hubs doesn't eat lentils, but if you eat meat, you could add a little pancetta or bacon for a tasty alterative to mince.
 
Ingredients
250g dried lentils
1 tbsp olive oil
1 large carrot, diced
1 onion, diced
1 tin chopped tomatoes
1 stock cube
1 tbsp mixed Italian herb mix
1 tbsp tomato puree
 
Method
1. Boil lentils for 20 minutes, add diced carrot and boil for a further 10 minutes, drain and put to one side.
2. Using the saucepan you used to boil the lentils, gently fry the onion in olive oil until softened.
3. Add lentils and carrots to the onion, add chopped tomatoes.  In the tomato can, add the stock cube, herbs and tomato puree, fill to the top of the can with boiling water.  Stir until mixed and pour into the lentil mixture.
4. Give the Bolognese sauce a good stir, bring to the boil then reduce to a simmer for 30 minutes, if its looking a bit thick, add a bit more boiling water.
 
Freezes well.
 
Have a fantastic weekend, Lx

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