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–+ servings

Lentil Bolognese

GF | DF | EF | RSF | NF
Print Recipe
Course 1 meal a day, Family Meals, Main Course, vegetarian
Servings 4 adults 

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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