Red lentil bolognese
- 1 cup red lentils, uncooked
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 x 400g tins canned tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 tablespoons pesto (add more or less to your taste)
- salt and pepper
Total fat 8.8g
Saturated fat 1.5g
Dietary fibre 2.9g
1 Bring a large saucepan of water to the boil. Pour in the lentils and stir to ensure they do not stick to the base of the saucepan. Boil the lentils for 8-10 minutes or until soft.
2 Heat the oil in a medium pan and sauté the onion and garlic until soft. Add the tomatoes, tomato paste, sugar and herbs, then stir in the lentils. Season with salt and pepper to taste and simmer until flavours develop, around 15 minutes
Step 1 Red lentils blend easily with beef mince. To use the lentils as a meat extender, allow around 1/2 cup of lentils per 500g mince. Cook the lentils in boiling water as outlined above.
Step 2 Then, in a medium-sized pan, brown the meat, add the onion and garlic and continue to cook till soft. Add the remainder of the ingredients and 1 1/2 teaspoons of beef stock. When the lentils are cooked, stir them into the meat sauce and simmer for a further 10-15 minutes until flavours are developed.
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Hanu de Jong
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