It’s wheat free, gluten free, vegetarian and vegan and baby friendly too, but is it tasty? OH YES. This is one of those meals that I hadn’t made for ages, I tend to get into a cycle of making certain meals and forget about all the others that are out there. Suddenly seeing the bag of red lentils in my cupboard and the random veggies lying around my brain pinged into recipe action and I remembered this gem…so here it is for you to also try.
We all love this recipe in my house and find it a great substitute for a meat bolognaise. Plus it’s easy to make.
If you have a food processor (I can’t live without mine) chop 1 onion and 3 cloves of garlic in it. Now add in a pile of veggies, most will work. I always use carrots and some form of peppers, this time we had 4 carrots, 1 courgette, 1 green pepper and a handful of mushrooms. I’ve used celery, leek, kale and cabbage in the past too. A great recipe for using up leftover bits and past their best veggies. Chop all the veggies finely in the food processor (or by hand) and heat a tiny drizzle of oil in a pan. Simply add the veggies to the pan along with some lentils, I’d say about 2 cups of lentils for 4 people. It should look a little like this:
Throw in a tin of chopped tomatoes and then half till the can with water and add that too. Now the fun part – customise this as you want to. I add in seasoning, mixed herbs, bay leaves, balsamic vinegar, tomato puree and whatever else I have to hand. Here it is in the pan.
Let it simmer for 30-40 mins gently or until the lentils are cooked and serve with pasta. It was quite literally yummy. Give it a go and please let me know how you get on.