This photo belongs to http://thellamamomma.blogspot.com.au. She also blogs recipes, and each one has a cute hand drawn water colour picture to show which ingredients she uses - clever!
Ingredients
(Serves 3)
- 2 Stalks celery, finely diced
- 2 Carrots, finely diced
- 1 Large zucchini, grated
- 1 Large brown onion, finely diced
- 1 Small red capsicum
- 2 Cloves of garlic (or 2 tsp minced garlic)
- 250g 1 Tin lentils (you could use dried lentils, however refer to my tips at the bottom of this page before starting!)
- 2 Tbs Organic tomato paste
- 2 Bay leaves
- 1/2 Tsp Paprika
- 1 Tsp 'Veggie Salt
- 2 Tsp sugar
- Pepper to taste
- 2 Tsp mixed herbs or bouquet garni
- 1/2 Cup red wine
- 1 Cup vegetable stock
- 1 Tin diced tomatoes
- 1 Pk Button mushrooms (250g)
Method
- Sauté the celery, carrot, capsicum and onion until translucent, add in garlic, mushroom & zucchini - cook for a few minutes more.
- Add red wine, vegetable stock, tomato paste, tinned tomato, sugar and lentils, bring to the boil then reduce to a medium heat.
- Add in all herbs (feel free to add your own favourite herbs or spices here) and allow to simmer gently for about 15 minutes.
- If you have used a bouquet garni or bay leaves, ensure you remove these before serving!
- Serve over pasta with some crusty bread - yum!
Tips
- If you are using dry lentils, you will need to cook them before adding them to your bolognaise. Place in a pot of boiling water, and cook uncovered for about 30 minutes. Continually check the level of the water as the lentils will absorb some of the liquid - you don't want them to burn to the bottom of your pot. I use tinned lentils simply so I can skip this step, and they taste much the same.
