LENTIL BOLOGNESE​

                                            Total  Time: 45 mins

                                              Difficulty: Level 1

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Ingredients

200g red lentils - thoroughly rinsed

1      tin of chopped tomatoes (or 3 large tomatoes deseeded and chopped)

1      onion - finely chopped

1      carrot - washed and chopped

60g  walnuts - finely chopped

3      cloves of Garlic - minced

1tsp   bouillon Powder

1tbsp tomato Puree

1tbsp  balsamic Vinegar

2tbsp  oil of choosing

2tsp  dried mixed herbs

2     sprigs of rosemary

1l    water

 

salt and pepper to taste

Method:

1. Heat a pan on low - medium. Add oil, onions and carrots and cook for around 6-8mins until the onions are translucent. 

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2.  Stir in the garlic, rosemary sprigs and sprinkle with salt and pepper and cook until it all smells fragrant - add lentils.

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3. Add the tomato puree and the tomatoes to the pan and stir - add 500mls of water, bouillon powder and dried mixed herbs to the pan and simmer for around 20mins. 

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4. Once the sauce has thickened and the lentils are soft (if they are not soft enough and the sauce is dry add a splash more water and cook for a further 5 mins) add the chopped walnuts.

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5. Add balsamic vinegar, and remove the rosemary sprig.

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6. Give the dish a good stir - taste and season.                          Serve and enjoy!

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