Red Lentil Bolognese
1 onion, chopped
2 cloves garlic
2 large carrots, grated
2 large sticks celery, finely chopped
2 T tomato paste
1 C red lentils (washed and soaked 30 mins)
2 cans tinned tomatoes
450ml vegetable stock
Mixed herbs
2 bay leaves
2 cloves garlic
2 large carrots, grated
2 large sticks celery, finely chopped
2 T tomato paste
1 C red lentils (washed and soaked 30 mins)
2 cans tinned tomatoes
450ml vegetable stock
Mixed herbs
2 bay leaves
Saute onion 2 mins, add garlic and celery 2 mins. Stir in tomato paste 1 min, add remaining ingredients and bring to boil. Partially cover and simmer until thick and soft (approx 20 mins). Remove bay leaves. Puree half of mixture, then mix together. Serve on pasta.