LENTIL BOLOGNESE
This healthy, heart bolognese is packed full of vegetables. It’s a delicious and satisfying way to incorporate more wholefoods int your diet.
INGREDIENTS
extra virgin olive oil
1/2 white onion
1 clove of garlic
1 teaspoon of tomato paste
1 carrot
1 celery
1 bay leaf
500 ml vegetable broth
200 grams of dried lentils
200 ml of tomato puree
salt and pepper to taste
METHOD
Heath a drizzle of olive oil in a medium heavy-based saucepan. Add onion, carrot, celery and garlic and cook for about 15 minutes, stirring frequently, until softened (if the mixture starts to catch on the bottom of the pane add a splach of water to loosen).
Add the tomato paste and the lentils. Pour in the vegetable broth, add the bay leaf and cook at a simmer for 15-20 minutes, stirring occasionally, until the lentils are just tender. Season to taste with salt and pepper.
STORAGE
This recipe is delicious served with pasta, potatoes or some seasonal greens. It freezes well so you can male a double batch and keep some stashed away for future use.
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