Lentil Bolognese Sauce
Ingredients
2 tbsp Olive Oil
1 Onion finely chopped
1 Carrot finely chopped
3 sticks Celery finely chopped
2 cloves Garlic finely chopped
8 Mushrooms finely chopped
1 handful fresh chopped Parsley
1 tsp Dried Oregano
1 tsp Smoked Paprika
1/4 cup Red Wine
2 tbsp Caramelised Balsamic
2 cans chopped Tomatoes (or 5 large fresh, chopped)
2 cups Vegetable Stock/Bone broth
1/2 cup dried French Puy Lentils
1 tsp liquid smoke
2 Bay Leaves
Chilli Flakes to taste
Instructions
-
Heat olive oil in a wide, deep saucepan or frypan.
- Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, parsley, chilli, oregano and smoked paprika.
- Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant. This stage should take approx 20 minutes.
- Add the red wine and stir for a couple of minutes before adding tomatoes, balsamic, stock/broth, lentils and liquid smoke.
- Bring to a simmer, and leave to cook gently for 45-60 minutes, stirring occasionally.
- Add approx 2 cups of water as needed until lentils are cooked and sauce is thick and rich.
- Season to taste and serve with your favourite pasta, as a pie filling, with mashed potato or however you like.
