A great vegetarian dish filled with protein, iron and important antioxidants - the lentil bolognaise recipe is easy to whip up and a gentle spin on a classic family favourite.
Ingredients
- 3 large carrots or 4 small ones
- 175g sun dried tomato
- 3 cloves crushed garlic
- 2 tins chopped tomatoes
- 2 tubes tomato puree
- 500g green lentils
- Pasta
- Salt and pepper to taste
Method
Peel the carrots (optional as a lot of the fibre is found just under the peel) and grate.
Combine the chopped sun-dried tomatoes, crushed garlic, tins of chopped tomatoes, tomato puree and lentils into a large saucepan with 450 mls of boiling water.
Stir until well combined and let simmer for 45 minutes, stirring occasionally. In the meantime, cook the pasta.
Once the lentil is cooked, combine with the cooked pasta and serve.