● ● ● ● Lentil Bolog­nese TOP TIP!

SERVES 2 GOOD TO FREEZE

Closer (UK) - - Recipes -

2tbsp olive oil 1 large onion, finely chopped 2 medium car­rots, peeled and diced Salt and pep­per 2 cloves gar­lic, crushed 2 sprigs of rose­mary 200g dried green lentils

1. Add the oil to a saucepan over a low heat. Tip in the chopped onion and car­rots, along with a pinch of salt and pep­per. Cook for 6 min­utes un­til soft­ened. Stir in the gar­lic and rose­mary sprigs. Cook for an­other minute un­til the dish smells fra­grant, then tip in the green lentils. 2. Give ev­ery­thing a good stir, then pour in the red wine. When most of the wine has bub­bled off, chuck in the chopped toma­toes, then re-fill one of the tins with wa­ter and pour it in. Stir in Glass of red wine 2 x 400g tins of chopped toma­toes 1tbsp tomato purée 60g wal­nuts 1tbsp bal­samic vine­gar Cooked pasta of your choice Grated cheese, to serve

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