Lentil Bolognese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
Ingredients
- 60g red split lentils, washed and drained
- 1tbs olive oil
- 1 onion, sliced
- 1 large carrot, chopped into 1cm dice
- 1 courgette, chopped into 2cm pieces
- 3 cloves garlic, peeled & finely chopped
- 400g tin chopped tomatoes
- 120g tagliatelle
- Grated parmesan
Sauce
- 60g red split lentils, washed and drained
- 1tbs olive oil
- 1 onion, sliced
- 1 large carrot, chopped into 1cm dice
- 1 courgette, chopped into 2cm pieces
- 3 cloves garlic, peeled & finely chopped
- 400g tin chopped tomatoes
- 120g tagliatelle
- Grated parmesan
- 1 beef or vegetable stock cube
- 4tbs red wine (optional)
- 1tbs dried mixed herbs
- 1tbs Worcestershire Sauce
- 3tbs tomato puree
- Salt & ground black pepper
Method
- STEP 1Put all the sauce ingredients in a measuring jug, top up to 400ml with hot water and mix well.
- STEP 2In a wok or large pan, fry the onions, carrot, courgette and garlic over a low to medium heat for about 8-10 minutes, until the onions are softened and golden.
- STEP 3Add the sauce, tomatoes and lentils to the pan and bring to the boil, reduce heat and simmer for 20 minutes, stirring occasionally.
- STEP 4Meanwhile, cook the tagliatelle according to the packet instructions.
- STEP 5Drain the tagliatelle (reserve a little water if needed to loosen the sauce). Add to the lentils and sauce, mix well and serve, garnished with the cheese.
- STEP 6For vegetarian option, use vegetable stock and omit Worcestershire Sauce (or replace with 1tsp Marmite)
