Lentil Bolognese
 
 
Ingredients
  • 1 onion (diced)
  • 2 garlic cloves (crushed)
  • 1 leek (washed and finely sliced)
  • 1 celery stick (diced)
  • 1 carrot (diced
  • 1 sprig rosemary leaves
  • 1 courgette (diced)
  • 4-5 chestnut mushrooms (diced)
  • Large glass of red wine
  • 400g tin green lentils
  • 400ml carton passata
  • 400g tin chopped tomatoes
  • 1 tbsp tomato puree
  • 2-3 sun dried tomatoes (diced)
  • 1 vegetable stock cube (crumbled)
  • 1 tbsp balsamic vinegar
  • Fusilli or Penne pasta
  • Basil leaves
  • salt & pepper
Instructions
  1. Fry the onion, leek, carrot, celery with the rosemary until slightly softened
  2. Add the courgette and mushrooms and cook until slightly browned
  3. Add the garlic and fry for 2 mins
  4. Add the wine and balsamic and reduce for 3 mins
  5. Add the rest of the ingredients and simmer for 30 mins. Add water if needed.
  6. Serve with fusilli or penne. Top with fresh basil
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/lentil-bolognese-10900/