Lentil Bolognese
GF | DF | EF | RSF | NF
- Cutting
- knife
- Frying Pan
- Lentils
- Seasonings
- 1 1/2 cup cooked brown lentils or 400g tinned
- 1 brown onion
- 4 small garlic cloves
- 100g carrot (roughly 1/2 large carrot)
- 75g fennel
- 400g diced tomatoes (tinned)
- 1/2 tsp dried oregano
- 1 tsp thyme
- 1 tbsp fresh parsley
- 1 tsp salt if appropriate
- 1 tbsp cooking oil/fat
Dice the onions and carrot. Remove the core from the fennel bulb and cube the remaining bulb
Finely dice the garlic
Preheat a frying pan over a medium - high heat and add in the cooking oil/fat. Once hot, add in the onion, garlic, carrot and fennel and stir
Cover with a lid and allow to cook on a low heat for about 5 minutes until slightly softened
Add in the oregano, thyme and parsley and allow to cook for one minute
Pour in the tomatoes, lentils and salt if using
Bring up to a simmer and allow to continue cooking for a further 10 minutes over a low heat
* Serve as is or with your choice of pasta
RECIPE by Jane Houston for Boob to Food
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