Lentil bolognese

Serves: 4

Prep Time: 50 minutes (plus time for soaking and cooking the lentils)

Ingredients

  • 2 tbs cold pressed extra virgin olive oil
  • 1 medium white onion, diced
  • 200g chestnut mushrooms, quartered
  • 2 medium sized carrots, chopped into circles
  • 4 garlic cloves, crushed
  • 2 tbs tomato puree
  • 2 x 400g tins of tomatoes
  • 1 tbs herbs de Provence
  • 1 tbs raw apple cider vinegar
  • 3 cups lentils
  • 300g brown rice spaghetti

Method

  1. Place the olive oil, onion, mushrooms and carrots in a pan on a medium heat and cook for 5-10 minutes until the onions are slightly translucent and everything has begun to soften slightly. Add in the garlic and cook for a minute or two until fragrant. Add in the tomato puree, stir and cook for a further minute, before adding in the cans of tomatoes, herbs, vinegar and lentils then cook with a lid on for 30 minutes.
  2. While the bolognese is cooking, place the pasta in a pan of simmering water, cook for the time allotted on the packet.
  3. Once the bolognese is ready, add the drained pasta to the pan and give everything a good stir before serving. You may wish to serve it topped with fresh basil and parmesan cheese.

Feel free to share all your lovely creations with me on instagram @jennifermedhurst or twitter @jennmedhurst

Instagram

jennifermedhurst