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Lentil Bolognese

5 from 1 vote
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Servings: 4 adults 
Course: 1 meal a day, Family Meals, Main Course, vegetarian
Ingredients Equipment Method Notes

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 

Equipment

  • Cutting
  • knife
  • Frying Pan
  • Lentils
  • Seasonings

Method
 

  1. Dice the onions and carrot. Remove the core from the fennel bulb and cube the remaining bulb
  2. Finely dice the garlic 
  3. 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
  4. Cover with a lid and allow to cook on a low heat for about 5 minutes until slightly softened 
  5. Add in the oregano, thyme and parsley and allow to cook for one minute
  6. Pour in the tomatoes, lentils and salt if using 
  7. 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