By: Naomi Sherman
A rich sauce with the tender bite of lentils creates a bolognaise sauce that can’t be forgotten. Use it over pasta or as a lasagne base.
1 tbsp olive oil
1 onion, diced
2 tsp garlic, minced
1 carrot, peeled & very finely diced
2 stalks celery, very finely diced
50g tomato paste
1 tbsp Italian herb mix
2 tins lentils, drained
500mL warm water
2 stock cubes (vegetable or beef)
2 tins crushed Italian tomatoes
Salt & pepper
In a frying pan, heat the olive oil over medium-high heat.
Once hot, add the onion and garlic and cook for 1 min, stirring constantly.
Add the carrot and celery and stir until soft.
Add the tomato paste, herbs and lentils.
In a bowl with the warm water, dissolve the stock cubes and add to the pan. Add the crushed tomatoes and stir.
Increase to high heat and then reduce to a low simmer for 30 mins or until thickened.
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