Recipe for March

Sent in by Anne Kinsman

Lentil Bolognese

Ingredients:

3 tbsp olive oil
2 onions finely chopped
3 carrots finely chopped
3 celery sticks finely chopped
3 garlic cloves crushed.
500g dried red lentils
2 large cans of chopped tomatoes
2 tbsp tomato puree
2 tbsp each dried oregano and thyme
3 bay leaves
1l vegetable stock
500g spaghetti
Parmesan or vegetarian hard cheese grated to serve.

Method:

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15 to 20 minutes until everything is softened.
Stir in the lentils chopped tomatoes, tomato puree, herbs and stock. Bring to a simmer, then cook for 40 to 50 minutes until lentils are tender and saucy. Splash in water if you need and season.
2. If eating it straight away, keep on low heat while you cook the spaghetti, following packet instructions. Drain well divide between bowls or plates, spoon sauce over the top and grate over some cheese.
3. Alternatively cool the sauce and chill up to 3 days or freeze for up to 3 months. Simply defrost portions overnight then reheat gently to serve.