Lentil-ese - Vegetarian Spaghetti Bolognese

• Produce

  • 1 Onion, medium
  • 3/4 cup Red lentils, dried
  • 1 tin Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • Garlic - as much or as little as you like

Found on picklebums.com

Description

Ingredients

• ¾ cup dried red lentils
• A tbsp olive oil
• A medium onion finely diced
• Garlic - as much or as little as you like
• 1 tin diced tomatoes (
• 2-3 tbsp tomato paste
• 1 zucchini, grated.
• A handful of mushrooms chopped.
• Your choice of herbs - basil, oregano and chives are our favourites.

Directions

• Pre-cook the lentils by adding them to a pot of water on the stove and boiling them for five minutes, or microwaving them for a similar amount of time.
• The lentils are read when they are puffed up, softened and light orange in colour.
• In a large pot or pan heat the olive oil, and cook the garlic and onions until they are soft and translucent.
• Add the tin of of tomatoes, the grated zucchini and chopped mushrooms and cook gentle over a low heat.
• Add one or two table spoons of tomato paste depending on how tomato-ey you want the sauce.
• Let the sauce summer over a low heat for around an hour, or longer - the best sauce cooks for hours, but I never have that much time!
• Stir in your choice of herbs about five minutes before you are ready to serve, and serve with your favourite pasta.