Quick and easy veggie recipe
I was asked for this recipe by one of the other contributors to FA's Britpicking thread, so I thought I'd post it here, too.
Lentil Spaghetti Bolognese
1 large onion, chopped
2 cloves garlic, crushed
1 desert spoon vegetable stock powder
6 oz green lentils or 8oz puy lentils
1 14oz can tomatoes
8 oz mushrooms, quartered
2 tablespoons tomato puree
3 teaspoons mixed herbs
Put the lentils in a pan with enough water to cover them well, bring to the boil and simmer for 20-30 minutes (until soft but not too mushy). Drain, and save the liquid.
Fry the onion until soft and transparent, add the garlic and fry for a minute.
Add the vegetable stock powder and the mushrooms. Cover and cook on a low heat until mushrooms are tender (around 5 minutes).
Add the cooked lentils, the tin of tomatoes, tomato puree and herbs. If the mixture seems too dry, add some of the liquid left over from cooking the lentils until it becomes liquid but not too runny. Season to taste, and cook over a low heat for 10 minutes to allow the flavour to develop.
Serve with spaghetti, and a sprinkling of parmesan on top.
Lentil Spaghetti Bolognese
1 large onion, chopped
2 cloves garlic, crushed
1 desert spoon vegetable stock powder
6 oz green lentils or 8oz puy lentils
1 14oz can tomatoes
8 oz mushrooms, quartered
2 tablespoons tomato puree
3 teaspoons mixed herbs
Put the lentils in a pan with enough water to cover them well, bring to the boil and simmer for 20-30 minutes (until soft but not too mushy). Drain, and save the liquid.
Fry the onion until soft and transparent, add the garlic and fry for a minute.
Add the vegetable stock powder and the mushrooms. Cover and cook on a low heat until mushrooms are tender (around 5 minutes).
Add the cooked lentils, the tin of tomatoes, tomato puree and herbs. If the mixture seems too dry, add some of the liquid left over from cooking the lentils until it becomes liquid but not too runny. Season to taste, and cook over a low heat for 10 minutes to allow the flavour to develop.
Serve with spaghetti, and a sprinkling of parmesan on top.