Another great pasta recipe from Rose Elliot’s Vegetarian Pasta. The recipe called for sun dried tomato paste, which we didn’t have, and I substituted it with 1 tbsp tomato puré. We had the Bolognese with whole grain penne, bell peppers and leeks.
Lentil Bolognese Sauce
1,6 dl dried lentils (any colour)
1 onion, chopped
2 tbsp olive oil
2 garlic cloves, crushed
1 celery stalk, chopped
1 carrot, finely diced
2 tomatoes, skinned and chopped
1 tsp sun dried tomato paste
1 tbsp chopped parsley
salt and pepper
Cook the lentils. Drain, and keep the liquid. Sauté the onion for 5 minutes, add garlic, celery and carrot. Cover and cook gently for 15 minutes, stirring from time to time.
Add the lentils, tomatoes, sun dried tomato paste and enough reserved liquid to make a thick, soft consistency. Simmer for 10 minutes, adding more liquid if necessary. Stir in parsley, salt and pepper.