Lentil bolognese
In the last few weeks before welcoming our little baby boy I cooked a few meals which I put in the freezer. Those were an absolute savior in the post patrump weeks when good nutrition is absolutely key to recovery, and cooking is the last thing on your mind. This lentils bolognese was a real treat, it’s so filling, nutritious and absolutely delish. We usually have it with pasta and a mountain of Parmesan and basil, but I would easily dip fresh sourdough bread in it and call it a dinner.
Ingredients
2 carrots
1 celery stalk
1 large onion
4 garlic cloves
1 tsp chili flakes
2 cans brown lentils
1 canned tomatoes (I love Mutti)
2 tbsp tomato puree
1 tbsp soy sauce
A bunch of thyme
Salt and pepper to taste
Basil to serve
Method
In a large cast iron pan add a few tbsp of olive oil together with the finely chopped onion, carrot, garlic, celery stalk and thyme, and fry until softened. You want to sweat the veggies and not brown them, so this will take about 10 min.
Add the tomato puree, soy sauce and season with salt and pepper. Fry for a couple more minutes.
Add the canned tomatoes and the two cans of brown lentils. I like to rinse the lentils.
Leave everything to simmer on medium heat and add a splash of water if the sauce seems too dry.
Check for seasoning and adjust if needed. I like adding a glug of olive once the sauce is finished. You can either freeze the sauce of serve with your favorite pasta and heaps of Parmesan cheese.
