Lentil bolognaise recipe (suitable for vegetarians) (Vegetarian)

Member Name: Nichelette

Product:	Vegetarian
Date:	12/03/09 (188 review reads)
Rating:

Advantages: Cheap healthy, easy to make

Disadvantages: None really

As anyone who has read my review for quorn pieces will know I'm a vegetarian. I'm also a big lentil fan (I always was, even back when I did eat meat), so I was really happy when I stumbled across this recipe in a vegetarian student cookbook I bought.

I think this is a really tasty, healthy recipe which has the added advantage of being very cheap to prepare, and is easy to make, so I've decided to share it with you.

This recipe serves 4, and takes around 15 minutes to perpare and 30 to cook.

Ingredients:

75g lentils
1 tbsp olive oil
1 onion finely chopped
1 garlic clove crushed
2 small carrots cut into small cubes
2 small courgettes cut into small cubes
50g sliced mushrooms
1 tin chopped tomatoes
150 ml veg stock
2tbsp tomato puree
1 tsp dried majoram
salt & pepper

I find that it's okay to play about with the quantities a bit, I always add a lot more mushrooms and more lentils.

1) Rinse the lentils, add cold water and bring to the boil. Simmer for 30 minutes or until tender, then drain.

2) Heat the oil in a pan, add the onion, garlic and carrots, fry for 5 minutes.

3) Add the courgettes and mushrooms, cook for a further 2 minutes.

4) Stir in the tomatoes, stock, tomato puree, majoram and a dash of salt and pepper.

5) Bring to the boil, cover and simmer for 5 minutes.

6) Stir in the drained lentils and serve with pasta.

I think this is a really nice recipe which is well worth a try :o)

Summary: One to try if you're trying to look after your body (or wallet!)