Lentil bolognaise

If you are looking for a family-friendly, meat-free meal - look no further. This delicious Lentil Bolognaise is packed full of iron and fibre rich lentils as well as veggies. Make a double batch of this and freeze half. Or make double and turn half into tomorrow nights dinner - it is so versatile. I often use this as the ‘meat’ for taco’s or divide between wholegrain lasagna sheets and sprinkle with grated cheese for a quick lasagna.

It is a great way to include lentils in any fussy eaters diet.

INGREDIENTS
🌟 1 brown onion, peeled, coarsely chopped
🌟 1 carrot, peeled, coarsely chopped
🌟 1 celery stick, coarsely chopped
🌟 2 garlic cloves, halved
🌟 2 1/2 tbs extra virgin olive oil
🌟 2 fresh bay leaves or dried bay leaves
🌟 4 large (about 385g) field mushrooms, coarsely chopped
🌟 200g (1 cup) French green lentils
🌟 400g tomato paste
🌟 375ml (1 1/2 cups) stock or broth
🌟 400g tin passata (sugar and salt free)
🌟 Approx. 400g pasta of your choice
🌟 Finely grated hard, mature cheese to serve
🌟 Chopped fresh continental parsley leaves, to serve

METHOD
Step 1
Process onion, carrot, celery and garlic in a food processor until finely chopped (but not a paste). Heat 1 1⁄2 tbs of the oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft. Transfer to a bowl.

Step 2
Meanwhile, process mushrooms in food processor until finely chopped (but not a paste). Heat remaining oil in pan over high heat. Cook mushrooms, stirring, for 3 minutes or until soft.

Step 3
Stir onion mixture and lentils into mushroom. Stir in tomato, stock and pasta sauce. Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.

Step 4
While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.

Step 5
Top spaghetti with bolognaise and sprinkle with cheese and parsley.