Red Lentil Bolognese.
May 9th, 2009
Make a huge pot of bolognese so that there is always some in the freezer for lazy day.
Makes twelve (one cup) serves.
Ingredients.
- 2 large onions
- 6 sticks of celery
- 2 cloves of garlic finely chopped
- 3 large carrots
- 12 mushrooms
- 2 tins of chopped tomatoes
- 1/4 cup of tomato paste
- 3 cups of stock
- 3 tablespoons balsamic vinegar
- 3 tablespoons red wine vinegar
- 1 to 2 teaspoons ground pepper
- 2 tablespoons dried oregano
- 2 1/2 cups of red lentils
- Olive oil
Method.
Prepare the vegetables by chopping the onion, celery and garlic and grating the mushrooms and carrot. If you have a food processor that can do this, it will save you a lot of time.
Fry the onion and celery in a very large fry pan or pot in a little olive oil for about 10 minutes. Add the garlic, then after a minute the carrot and mushroom. Turn the heat down and cook for about 5 minutes.
Add the tinned tomatoes, tomato paste, stock, balsamic vinegar, red wine vinegar, pepper, oregano and salt to taste. Mix in well. To get a thicker, smoother bolognese take about half the mixture and blend smooth in a food processor.
Add the lentils and extra water if necessary. Simmer for about 30 minutes until the lentils are cooked.
Serve with pasta.