Summary: Perfect for vegetarians and great for the budget too. This lentil version of bolognaise is full of veggie goodness, if you still want your meat fix why not make halve the lentils and add 250g browned mince meat. If you want to pack in more veggies add a zucchini and/or a capsicum in with onion mix and swap the tomato puree for V8 juice.
Ingredients
- 2 onions, roughly chopped
- 1 carrot, roughly chopped
- 2 sticks celery, roughly chopped
- 2 cloves of garlic, peeled
- 1 cup dried red lentils
- 2-3 cups vegetable stock
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- 1 400g tin crushed tomatoes
- 2 cups tomato puree or V8 juice
- 2 tblsp vegetable oil
- 1 bunch fresh basil, torn
- Black pepper
Instructions
- Add the onion, garlic, celery and carrot to a food processor and blitz until everything is finely minced. If you don’t have a food processor, just chop everything as finely as you can.
- Add oil to a large saucepan and fry off the minced onion mix. Add 2 cups of stock, the tin of tomatoes and tomato puree/V8 juice, lentils, oregano and pepper flakes, if using. Stir well and simmer for 30-40 minutes or until lentils are soft and beginning to disintegrate. Add the extra stock if you feel the sauce is too thick.
- Stir in basil, check seasoning and add black pepper to taste. Serve on pasta with parmesan cheese.
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