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Lentil bolognese




Source of Recipe


made it up






Recipe Introduction


There are many ways to vary this (leave things out, add things) and you can use this (with variations) over pasta, baked potatoes, rice, quinoa, baked under some mash as a shepherd pie, spiced up in a wrap or burrito, etc, etc.





List of Ingredients



• 1 onion
  
• 2 cloves garlic
  
• 1 bay leaf
  
• 1 large or 2 small carrots
  
• 1-2 sticks celery
  
• 1 small zucchini, optional
  
• 6 small or 2 large mushrooms
  
• olive oil
  
• 1 cup lentils (red if you want them to melt into the food, brown if you want them to hold their shape)
  
• 1/4- 1/2 cup dry red wine (can use white)
  
• 1/2 cup veg stock (or stock powder and water)
  
• 1/4-1/2 nutmeg (optional)
  
• sprinkle of pepper
  
• Sprinkle of dried (or fresh) herbs such as basil, oregano
  
• 1 tin tomatoes or 1 bottle passata
  
• tomato paste to taste (I like a lot)
  






Instructions



1. Chop all vegetables. Heat olive oil and add veg, stirring them in the following order, in each case giving them 30-60 seconds of stirring before adding the next- onion, garlic, carrot, celery, zucchini, mushrooms.
   
2. Add herbs and spices. Add lentils, turn up heat and pour in wine. Let it start to evaporate and add stock (add more stock or water if needed to keep lentils wet.
   
3. Bring to the boil and add tomatoes and tomato paste. Stir, cover and turn down to low. Let simmer for about 20 minutes giving it a couple of stirs to avoid sticking. When veggies are cooked and sauce is fragrant it is ready.
   






Final Comments


I vary this in various ways (add chickpeas, lemon rind, cinnamon and chili for moroccan; kidney beans, cumin, coriander and chili for mexican; chopped spinach at the end if I have it, corn or peas if I am making a shepherd's pie). Enjoy the possibilities.