Puy Lentil Bolognese

Updated at: Thu, 17 Aug 2023 12:06:33 GMT

Step 1

Get a medium sized pan with a lid. Add the dried lentils, 1 clove of garlic and water. Cover. Bring to the boil. Lower the heat and simmer for 25 minutes or until the lentils are just cooked through, at this stage they usually have a little bite, right in the middle.

Step 2

Add the salt, sugar and pepper. Cover the pan and leave to sit for 10 minutes. This period “rests” the lentils and lets them finish cooking completely.

Step 3

Get a large saucepan. Add the onions, garlic, 2 tbsp olive oil and 2 tbsp water. Cover. Put the pan onto a medium heat. Sweat for 7 minutes until the onions and garlic are soft. Check halfway through, if the onions have started to dry out, add 2 tbsp more water

Step 4

Take the lid off. Add the tomato puree. Turn the heat to high. Fry for 2 minutes, stirring continuously and watching carefully, until the tomato puree is lightly browned. When it smells like sun dried tomatoes, it’s ready

Step 5

Add the red wine. Boil until the wine has reduced by half. Add the cooked lentils, tinned tomatoes and bay leaves. Bring to the boil. Turn the heat to low. Simmer for 12 minutes. Take the bay leaves out and throw them away. Season to taste

Step 6

Sprinkle with Parmesan or your favourite plant-based alternative if you fancy!

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