lentil bolognese
serves about six

1 tbsp olive oil
2 onions - chopped
2 cloves garlic - crushed
2 sticks celery - sliced
1 large carrot - grated
1 red capsicum - chopped
1 green capsicum - chopped
250 g mushrooms - sliced
2 fresh tomatoes - chopped
1 tin peeled tomatoes - chopped
1 cup tomato paste
2 vegetable stock cubes
2 cups water
1-2 cup(s) red lentils
2 tbsp fresh basil - chopped
2 tbsp fresh parsley - chopped
1 tbsp fresh oregano

heat oil and fry garlic and onion until browned. add celery and carrot, cook for five minutes. add capsicums, mushrooms and fresh tomatoes, cook until softened. add remaining ingredients. simmer for 2 hours or until thickened. serve with spaghetti - you can blend it before serving for a smoother consistency.

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