Scullery

 

 

 

 

Serves 4-6

1 onion
2 cloves garlic
1 carrot
1 celery stalk
1 tsp dried oregano
1 tbsp capers
3 sundried tomatoes
¾ cup red lentils
bay leaf
¼ cup red wine
1 tin (400g) chopped tomatoes
2 tbsp tomato paste
salt & pepper
1 tsp brown sugar

Place 1 clove of garlic along with the bay leaf in a pot of water and bring to the boil. Add the lentils and simmer for 10 minutes or until the lentils are tender but have not turned to mush. Remove the garlic clove and bay leaf, drain and set aside.
Heat a little oil in a pan and over a low heat sauté the finely chopped onion, carrot, celery and garlic for five minutes. Add the oregano, chopped capers and sundried tomatoes and cook for a further five minutes. Turn up the heat and add the wine. When the liquid has evaporated add the remaining ingredients along with ½ cup of water.
Simmer for 20 minutes before adding the cooked lentils.

Serve over cooked spaghetti or as we did zucchini noodles.

To make zucchini noodles;
Using a spiraliser or mandolin cut the zucchini into spaghetti like strips. Bring a large pot of salted water to the boil and plunge the zucchini into the water. Cook for 2 minutes and drain.

Vegetable Bolognese

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