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
- Fry the onion, leek, carrot, celery with the rosemary until slightly softened
- Add the courgette and mushrooms and cook until slightly browned
- Add the garlic and fry for 2 mins
- Add the wine and balsamic and reduce for 3 mins
- Add the rest of the ingredients and simmer for 30 mins. Add water if needed.
- Serve with fusilli or penne. Top with fresh basil
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