Yeah I know, 2 posts in 4 years and now 2 posts in 2 days. I guess that’s what happens in a pandemic, people look to the familiar. Or maybe its the idea of quarantine and isolation reminding me of what it’s like to have very young children (or my experience of very young children), which is when most of this blog was written. Or maybe it’s the need to be creative during our self imposed food scarcity that has meant I am looking for new ways of using both what’s in the garden, and what I can find lurking in the cupboard. Or maybe its that when someone suggests you make lentil bolognaise (for the first time) you want to tell the world about the experience.
So anyway this my recipe for lentil bolognaise, which in a remarkable turn of events in my Pescatarian/Flexitarian/Carnivore (and my oh god, can you lot agree on anything) household everyone ate, which I take as an absolute win – plus I really liked it too).
- 1 medium onion finely chopped
- 1 carrot finely chopped
- 1 clove garlic
- 1 bay leaf
- 1 sprig thyme
- 1 sprig oregano
- 1 400g can lentils (or equivalent dried lentils cooked until tender but not too soft)
- 2 400g tomatoes
- olive oil
Saute the onion and carrot in olive oil until nearly cooked. Add the garlic and saute for another minute or two. Add the lentils and saute for about 5 mins. Add the tomatoes and herbs and cook until the tomato has reduced a bit. Season with salt and pepper.
As I often do (because they are the best things ever) I added a load of chillies in oil and a little parsley for garnish. And because there was no pasta left at the shop (and we’d had pasta last night anyway) I served it on baked potatoes which happily I had from the garden, as the shops had sold out of potatoes too.
