Easy Lentil Bolognaise with Leftover Veggies
Ingredients
- assorted vegetables (e.g., carrots, onions, peppers, swede)
- garlic
- lentils
- chopped tomatoes
- tomato puree
- water (to cover)
- 1 tablespoon paprika
- 1 tablespoon turmeric
- 1/2 tablespoon cumin
- coriander
- 1 tablespoon mixed herbs
- balsamic vinegar (a glug)
- juice of half a lemon
- chilli (optional)
Preparation
Chop up a pile of vegetables finely or use a food processor, such as carrots, onions, peppers, swede.
Add garlic, crushed or processed in the food processor.
Place everything into a pan with lentils, chopped tomatoes, tomato puree, and water to cover.
Add 1 tablespoon paprika, 1 tablespoon turmeric, 1/2 tablespoon cumin, coriander, 1 tablespoon mixed herbs, a glug of balsamic vinegar, juice of half a lemon, and chilli if desired.
Simmer for 20 to 40 minutes until lentils are cooked.
Season to taste.
This can be used as a base for lasagne, cottage pie, bolognaise, on top of a jacket potato, or served with rice and cheese.
