Nutritious Lentil Bolognese
Ingredients
- moving unto to the main event—the food (of course). recipe:
- 1 tablespoon of olive oil
- 1 large white onion, peeled and finely diced
- 2 cloves of garlic, peeled and finely diced
- 2 carrots, peeled and chopped
- 250g mushrooms, sliced
- 2 sticks of celery, finely diced
- 1 red pepper, finely diced
- a dozen cherry tomatoes, sliced in half
- 1 heaped tablespoon tomato puree
- 150g dry green lentils
- 2 x 400g cans of tinned tomatoes
- 500ml water
- 1 vegetable stock cube
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- salt and pepper
Preparation
G of spaghetti pasta (we have normal, gluten free, chickpea, and spelt options at the store!) Simply sauté the onion, garlic, carrots, mushrooms, celery, red pepper, salt, and pepper in a large pan over medium heat for 10-15 minutes and then add in the dry herbs
Next, add the cherry tomatoes, tomato puree, tinned tomatoes, stock, and lentils and leave to cook for 25-50 minutes, adding water throughout to prevent the dish from drying out
Once the lentils have softened, you can now cook the pasta in a seperate pot of boiling water
Finally, drain the pasta once cooked and mix it into the delicious bolognese sauce! So yummy
