Ingredients 500g Lentils
400g Dried pasta
1 kg Fresh Tomatoes
2 Medium Onions
2 Sticks of Celery
4 Cloves of garlic
1 hot Chilli (optional)
2 tbsp Tomato Puree
1 vegetable stock cube or a big pinch of salt
1/4 of a cup red wine
2-3 Sprigs of Fresh Rosemary.
Handful of Fresh Basil
1 tsp Dried Oregano.
1-2 Fresh Bay Leaves.
Crusty bread, green salad and nutritional yeast to serve.
Place a large saucepan on a medium heat. Add a good glug of olive oil (or water as I do) and gently add your chopped onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot.
Gently fry for around 8-10 minutes until the vegetables have softened.
Next stir in the chopped tomatoes. Add the remaining herbs, tomato puree, stock cube, chilli and if using, the red wine.
Give everything a stir with a wooden spoon, and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave about an hour (this will cook in 15 minutes but for flavours to develop into a wonderful rich sauce leave it to bubble away). Stir occasionally.
When the sauce is nearly ready add the lentils, remove the bay leaves and season to taste.
Meanwhile add salt to a pot of boiling water and cook your pasta according the the packet instructions. I used buckwheat spirals.
Drain the pasta and distribute into bowls. Top with your lentil bolognese and sprinkle (or cover) with nutritional yeast.
NOTE:Nutritional yeast is a super food high in B12 that tastes like cheese.
Funny, I am making a pot of Lentils as we speak, but I pretty much just throw anything I have in it, peppers, onions, celery, carrots, whatever is available, then I add bullion cubes, couple cans of tomato sauce, lots of herbs and spices, and I top each serving off with a teaspoon of olive oil. Awesome!!