Lentil Bolognese

cook 30 mins
  • 1 onion, roughly chopped
  • 1 carrot, peeled and chopped
  • 1 celery stick, roughly chopped
  • 1 garlic clove, peeled
  • 3 tablespoons olive oil
  • 125 ml (4 fl oz) red wine
  • 100 ml (3 1/2 fl oz) water
  • 75 g (3 oz) tomato purée
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon dried mixed herbs
  • 2 x 400 g (13 oz) cans green lentils, drained and rinsed
  • salt and pepper
  • 50 g (2 oz) grated Parmesan-style cheese
  • crusty bread
  • Place the onion, carrot, celery and garlic in a food processor and pulse briefly until finely chopped. Heat the olive oil in a large, heavy-based casserole or saucepan. Add the vegetable mixture and cook for 5–6 minutes, stirring frequently, until softened and lightly golden.
  • Pour in the red wine, measured water, tomato purée, chopped tomatoes and herbs, and season to taste with salt and pepper. Simmer gently for about 15 minutes, then add the lentils and simmer for a further 5–7 minutes, until thickened and tender. Spoon into deep bowls, sprinkle with cheese and serve with plenty of fresh, crusty bread.
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