Lentil Bolognese

Lentil Bolognese
NOTE: If using fresh herbs use approximately 3 times the dried amount. Its the splashes and dashed that make this recipe but don't over do them and spoil the other flavours


    4-6 Servings
    1 onion - finely chopped
    2 cloves of garlic - finely chopped
    2 carrots
    2 sticks celery
    3tbs olive oil
    115g lentils
    400g tin chopped tomatoes
    2tbsp tomato purée
    450ml vegetable stock
    1tsp marjoram
    Splash red wine
    Dash of Worcester Sauce
    Salt and pepper


    1. Heat the oil and fry the onion, garlic, celery and carrots gently for about 5 mins until soft
    2. Add the lentils, tomatoes, tomato purée, stock, marjoram and seasoning
    3. Add a splash of red wine and a dash of Worcester sauce to taste
    4. Bring to the boil and then simmer for around 20 minutes until ingredients have softened and the sauce has thickened
    5. Serve on your favourite pasta or as a tasty baked potato topping