Lentil Bolognese
Ingredients
- 3oz/75g puy/green lentils
- 1 tbsp oil
- 1 onion
- 1 garlic clove
- 2 small carrots cubed
- 2 small courgettes cubed
- 2oz/50g button mushrooms sliced
- 400g tin of chopped tomatoes
- ¼ pint/150ml vegetable stock
- 2 tbsp tomato puree
- 1 tsp dried marjoram
- 7oz/200g pasta
Details
servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 55mins
Cost Average budget
Preparation
Step 1
Put the lentils into a saucepan, add cold water to cover and bring to the boil. Turn down the heat and simmer, uncovered for 30 minutes or until tender
Step 2
Start at step 3 if using tinned lentils
Step 3
Heat the oil, add the onion, garlic and carrots. Fry for 4-5 minutes
Step 4
Add the courgette and mushrooms. Cook for 2 minutes
Step 5
Stir in the tomatoes, stock, tomato puree and marjoram
Step 6
Bring to the boil, cover and simmer for 5 minutes
Step 7
Stir in the drained lentils (add tinned lentils and cook as instructed)
Step 8
Add the pasta to the sauce
Step 9
Add a little cheese and serve
Suitable for freezing
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