Puy Lentil Bolognese
Serves:
4
Difficulty:
Medium
Ready in:
30 minutes
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 2 garlic cloves, crushed
- 150ml red wine
- 400g tinned chopped tomatoes (or passata, if using passata you can omit the tomato puree)
- 1 tbsp tomato puree
- 200ml water
- 1 bay leaf
- 1 tsp dried mixed herbs or oregano
- 1 tsp sugar
- 1 tin brown lentils
- 3 tbsp yeast flakes
- to taste salt and pepper
- 400g dried wholegrain pasta
- Place a heavy based pan over a medium heat and add the olive oil.
- Add the onion, carrot and celery to the pan with a pinch of salt and sweat without colour.
- Once the vegetables have softened add the garlic and cook for a couple of minutes.
- Add the wine to the pan and allow to simmer for 1 minute, add the chopped tomatoes, tomato puree and water followed by the herbs and sugar.
- Meanwhile bring a large pot of seasoned water to the boil.
- Drain the lentils and rinse in fresh water, add to the pan followed by the yeast powder.
- Simmer until the sauce is thickened, once you are happy with the sauce and the seasoning turn the heat down low and cook your pasta as per the packet instructions for al dente.
- Drain your pasta and combine with the lentil bolognese, serve in warmed bowls
- Chef Tip. You can add more vegetables as you wish, finely diced chestnut mushrooms will add a meaty umami flavour.
