Lentil bolognese | Second Nature Guides
Transform lentils into a quick and rich sauce that goes perfectly with a little pasta. Serve with salad and grated cheese.
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Cooking tools:
- Saucepan
- Baking dish
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Can opener
- Colander
- Grater
- Stove
- Pot
- Measuring cup
- Garlic press
- Spoon
- Mixing bowl
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 1 green pepper, diced
- 1 courgette, diced
- 1 tsp dried oregano
- 175g mushrooms, finely sliced
- 2 garlic cloves, finely diced or minced
- 2 x 400g tins cooked lentils, rinsed and drained
- 2 x 400g tins chopped tomatoes
- 1 handful fresh basil leaves, roughly chopped
- 80g vegetarian Italian hard cheese, grated (optional)
- 80g uncooked wholewheat pasta or wholemeal gluten free pasta
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