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Lentil Bolognaise

This fragrant meal is so delish, you won't miss the meat.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • olive oil
  • 2 onions diced
  • 2 medium carrots diced
  • 2 celery sticks diced
  • 4 cloves garlic crushed
  • 4 cups cooked lentils
  • 1 tsp origanum
  • 1 tso thyme
  • 3/4 cup red wine
  • 3 tins chopped tomatoes
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • cooked spaghetti
  • fresh basil leaves to garnish

Instructions
 

  • Add a good splash of olive oil to a large saucepan over medium heat.
  • Add the onion, carrot and celery and fry until the onion is almost translucent. Add the garlic and fry for a few more minutes. Be careful not to let the veggies burn.
  • Add the lentils and mix them into the veggies. Fry for a couple of minutes, then add the herbs.
  • Add the wine, chopped tomatoes and tomato paste and stir well.
  • Turn the heat to a gentle simmer and reduce the liquid. You want a thick sauce that will coat your pasta well.
  • Once you're happy with the consistency of the sauce, season well. If the sauce is a little bitter from the tomatoes, you can add a sprinkle of sugar.
  • Serve over spaghetti, garnished with a few basil leaves.
Keyword bolognaise, lentil bolognaise