Recipe: Brown Lentil Bolognese

Here's a recipe I tried out the other day. I adapted it from a Rose Elliott book on vegetarian cookery (again, I failed to make a note of the title). It wasn't bad. A good 'base' to work from in my opinion. I think in the future I may omit the celery (which I'm not especially keen on) and add chopped tomatoes or passata.

Brown lentil bolognese

225g brown or green lentils
2 onions, chopped
oil
2 garlic cloves, crushed
2 celery sticks, chopped
2 carrots, finely diced
2 tbsp tomato puree
salt & pepper

Cook and drain the lentils according to the instructions on the packet. Keep the liquid. Brown the onions in the oil, add the garlic, celery, carrot. Cover and cook gently for fifteen minutes until tender. Add lentils, tomato puree, seasoning and reserved liquid to make a thick, soft consistency.

Serve with wholegrain spaghetti and shavings of hard goats cheese.