Lentil bolognese
Green lentils and earthy mushrooms simmered with tomatoes, oregano, and red wine create a deeply savoury ragù. It has a rich, thick texture that coats pasta beautifully or works wonderfully inside a baked lasagne. Simmer gently on low heat to allow the flavours to develop.
Ingredients
- Olive Oil7½ ml
- Red wine100 ml
- Vegetable stock400 ml
- Lemon juice15 ml
Instructions
4 steps- 1
Heat the oil in a large frying pan over a medium-low heat. Add the celery, onion and carrot with a pinch of salt and plenty of black pepper and cook gently for about 15 minutes, stirring occasionally, until soft.
- 2
Add the mushrooms, increase the heat slightly and cook for about 5 minutes, until any liquid has evaporated.
- 3
Stir in the tomatoes, tomato purée, herbs and lentils. Pour in the wine and bring to the boil for a minute. Add the vegetable stock and yeast extract, if using. Bring back to the boil then turn the heat down and simmer for 20-25 minutes, until the lentils are tender. Taste and check the seasoning - if the sauce is too salty, add a good squeeze of lemon juice.
- 4
Cook the pasta according to the packet instructions, drain and serve with the bolognese.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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