Rich and Tasty Lentil Bolognese
I cannot wait to snuggle down with this easy dinner tonight, as it’s wet and freezing cold outside and I need a bit of comfort! This lentil bolognese is a firm favourite of mine. I’ve served it here with crispy kale and a tomato and herb salad. Here is the recipe:
INGREDIENTS
1 large white onion, diced
2 cloves of garlic, finely chopped
1 teaspoon of sweet paprika
1 teaspoon Worcestershire sauce
1 teaspoon tamari sauce
4-5 sundried tomatoes, finely chopped
125g green or puy lentils
400ml boiling water
1 veggie stock cube
1 tin of chopped tomatoes (400g)
Plenty of black pepper, and a little extra salt to taste
DIRECTIONS
Start by heating a little olive oil in a large saucepan, then add the onion and garlic and cook on gentle heat for 10 minutes until soft.
Add the paprika and allow this to cook with the onion and garlic for a minute before adding the Worcestershire sauce, tamari and sundried tomatoes. Cool for another minute, then add the lentils and stir through.
Add the water, stock cube, tinned tomatoes and a good amount of black pepper.
Bring to the boil and then turn down to a simmer and leave to cook for 40-45 minutes, stirring occasionally, until the lentils are soft. Keep your eye on things as you may need to add a little extra water to avoid it becoming too dry. Taste to see if it needs more seasoning according to your own preference.
