Thursday, 10 September 2009

Lentil Bolognese by Bill Granger

I like spaghetti Bolognese but sometimes I just am not in the mood for meat. This recipe is great for that, and my four year old will eat it as well, a great way to pack in those vegies!

10gm mushrooms, diced
1 onion, chopped
1 carrot, peeled and chopped
1 zucchini, chopped
1 red capsicum, chopped
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp oregano
400gm can brown lentils, drained
400gm can diced tomatoes
400gm wholemeal pasta

  • If you have picky kids, put all your vegies in a food processor and pulse until finely chopped. If not just go to the next step!
    Heat the olive oil in a pan and add the chopped vegetables and cook for 6-7 minutes or until soft.
  • Add garlic and oregano cook a further 2 minutes.
  • Add the lentils and tomatoes and bring to the boil. Simmer for 15 minutes
  • Season to taste
  • Cook the pasta until soft and then serve with the sauce and some fresh Parmesan.

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