Brought to us by Lucy from Fit Food Collective
- 2 chopped Onion, White
- 3 Garlic
- 1 cup sundried Tomato, Plum
- 1 Chopped Tomatoes (Tinned), Biona
- 2/3 cup Lentils Green (Tinned), Biona
- 1 tbsp Tomato Puree, Biona
- large handful chopped Herb Pot, Basil
- 1/2 tbsp Dried Oregano
- 1/2 tbsp Dried Basil
- 1/2 tbsp Ground Chilli
- 3-4 Bay Leaves
- 1 tbsp with 1 and 1/2 cups of hot water Bouillon Vegetable Stock
Start by heating some olive oil in a large saucepan and add the finely chopped onion and garlic. Saute for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
Add the grated carrots and a pinch of salt and pepper and stir. Cook for 3-4 minutes more, then add the tinned tomatoes and stir.
In a food processor, blend the sundried tomatoes to create a paste and then add this to the saucepan.
Add the basil, oregano, ground chilli, vegetable stock, water, tomato puree, bay leaves and lentils. Increase the heat slightly and bring the mixture to a simmer, then reduce the heat to low/medium-low and continue cooking until the lentils are tender, for about 50-60 minutes stirring occasionally. Add a bit more water if mixture gets too thick.
Once the lentils are cooked, add the chopped fresh basil and stir. Taste and adjust seasonings as preferred, adding more salt to taste, chilli for heat, or herbs for flavour balance.
I like to serve my Lentil Bolognese with sautéed spiralized courgetti noodles, brown rice pasta, or on top of a baked sweet potato.