Vegetarian lentil Bolognese
Ingredients
1 tbsp oil
½ onion, finely diced
½ carrot, finely diced
¾ cup dried brown lentils
1½ cups mushroom, sliced
400g tomatoes, chopped
1 tbsp tomato paste, reduced-salt
½ cup vegetable stock, reduced-salt
½ red capsicum, chopped
½ green capsicum, chopped
Method
In a large saucepan add the oil, onion and carrot. Sauté gently until the vegetables are soft
Meanwhile boil the lentils in plenty of water until tender then drain and set aside
When vegetables have softened add the mushroom and garlic and continue to cook until mushrooms have softened
Once mushrooms are soft add canned tomatoes, tomato paste and vegetable stock and cook until the sauce has thickened
Once thickened add drained lentils and capsicums and continue to cook until the capsicums have cooked to your liking
If the sauce is getting too dry simply add a little more water to reach the desired consistency.
