I saw this fabulous recipe on my WordPress reader & 10 minutes later I was making it for the kids tea!
It was very easy to make & delicious – even when it was missing an onion (I had none in the house). I usually make it with carrot & courgette, but have to peel & finely chop the courgette to avoid any protests from the children.
- Generous glug of olive oil
- 1 medium onion, finely diced
- 1 handful of veg e.g, finely chopped mushrooms, courgette, or carrot
- 2 cloves of garlic, crushed or finely chopped
- a good squeeze of tomato puree
- 100g red lentils
- 1 tin of chopped tomatoes
- 400ml of low salt vegetable stock
- Pasta – spaghetti seems the obvious choice, but we find fuslli is easier for very little hands to deal with
- Large handful of fresh basil leaves, torn or fresh parsley, chopped (optional)
- Vegetarian Italian Parmasan-style cheese (optional)
- Fry the onion and veg in the oil for 5 minutes. Add the garlic and tomato puree and fry for another minute or so.
- Add the lentils and stir so that they are nicely coated with the oily veg mix.
- Add the tin of tomatoes and half the stock. Give everything a good stir and then bring to a boil. Cover with a lid and simmer for 10 minutes.
- Stir the sauce and add the remaining stock. Cover the sauce and continue to simmer for 5-10 minutes until the lentils are completely cooked. You can always add further stock/ water if the liquid is absorbed or you’d prefer a more saucy bolognese.
- Add the fresh herbs if using and serve with spaghetti or other pasta. You can also grate some hard cheese on top if you wish (just make sure it’s vegetarian!)