● ● ● ● Lentil Bolognese TOP TIP!
SERVES 2 GOOD TO FREEZE
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