Red lentil Bolognese

Pantry red lentil Bolognese

I love lentils for many reasons: they last for ages, they’re versatile, they’re a cheap source of protein and iron, and are much quicker to cook than your average bean. Red lentils in particular are great to have on hand for a quick meal, as they only take around half an hour to cook.

If your pantry’s anything like mine, this comforting dish won’t even require a trip to the shops.

Red Lentil Bolognese sauce (Serves 4)

2 C red lentils
2 C water
1 T olive oil
1 t onion flakes
1 t minced garlic
1/4 C tomato paste
2 C beef-style vegetarian stock, prepared (I use 1 t of Massel stock powder to 2 C water)
1 T red wine vinegar
Italian-style herbs (oregano, thyme, basil etc.) to taste
salt and pepper to taste

1. Put lentils and water in a large saucepan and bring to a boil. Stir to prevent sticking, cover, and turn down to medium heat. Cook until water is absorbed – around 5 minutes.

2. Stir in remaining ingredients, and continue to simmer, covered, for another 10-15 minutes or until lentils are soft. Make sure you keep stirring occasionally, as red lentils are notorious for sticking if you leave them too long unattended.

3. Check the seasoning and texture of your sauce, adding more water and/or cooking on low heat for a while longer if you like, to achieve your desired consistency.

4. Serve with your favourite pasta, on toast, or however you like it. Enjoy!


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