This veggie bolognaise uses red lentils in the place of mince. When they cook, the lentils lose their form and this gives the sauce a really thick consistency.
| Serves: 2 adults and 2 children | Prep Time: 5 mins | Cooking Time: 30 minutes |
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| 1 | tablespoon | olive oil |
| 1 | onion | chopped |
| 50 | grams | mushrooms chopped |
| 1 | clove garlic crushed | |
| 600 | grams | tinned chopped tomatoes (1 1/2 cans) |
| 170 | grams | red lentils |
| 2 | medium carrots peeled and grated | |
| 1 | tablespoon | tomato puree |
| 1/4 | teaaspoon | dried basil |
- Heat the oil in a pan and add the onion, garlic and mushrooms.
- Add the tomatoes and cook until the vegetables are soft.
- Blend until smooth.
- Add the lentils, tomato puree and basil.
- Cook until the lentils are soft. You made need to add water to the pan to prevent it from becoming too thick.
- Serve with pasta and veggies.