Lentil Bolognese
GF | DF | EF | RSF | NF
Equipment
- Cutting
- knife
- Frying Pan
- Lentils
- Seasonings
Ingredients
- 1.5 cup cooked brown lentils or 400g tinned
- 1 brown onion
- 4 small garlic cloves
- 100 grams carrot roughly 1/2 large carrot
- 75 grams fennel
- 400 grams 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
Instructions
- 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
Notes
* Serve as is or with your choice of pasta
RECIPE by Jane Houston for Boob to Food
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