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Lentil bolognaise

ingredients

serves 4
1 tsp rapeseed or vegetable oil
1 tsp crushed garlic
25 g (1 oz), peeled weight, onion, finely chopped
25 g (1 oz) leek, finely chopped
25 g (1 oz) celery, finely chopped
25 g (1 oz) deseeded green pepper, finely chopped
25 g (1 oz), peeled weight, carrot, finely chopped
25 g (1 oz) courgette, finely chopped
85 g (3 oz) flat mushrooms, diced
4 tbsp red wine
pinch of dried thyme
400 g (14 oz) canned tomatoes, chopped, strained through a colander, and the juice and pulp reserved separately
4 tbsp dried Puy lentils, cooked (see COOK'S TIP)
freshly ground black pepper, to taste
2 tsp lemon juice
1 tsp sugar
3 tbsp chopped fresh basil, plus extra sprigs to garnish
140 g (5 oz), uncooked weight, spaghetti

method

1. Heat a saucepan over a low heat, add the oil and garlic and cook, stirring, until golden brown. Add all the vegetables, except the mushrooms, increase the heat to medium and cook, stirring occasionally, for 10-12 minutes, or until softened and there is no liquid from the vegetables left in the pan. Add the mushrooms.

2. Increase the heat to high, add the wine and cook for 2 minutes. Add the thyme and juice from the tomatoes and cook until reduced by half.

3. Add the lentils and pepper, stir in the tomatoes and cook for a further 3 - 4 minutes.

4. Remove the pan from the heat and stir in the lemon juice, sugar and basil.

5. Serve the sauce with the cooked spaghetti, garnished with basil sprigs.

COOK'S TIP
¢â‚¬Â¢ Puy lentils can be cooked without presoaking. Rinse thoroughly, cover in fresh cold water and cook for 25 - 30 minutes, or until just tender.

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