Puy lentil and mushroom Bolognaise

As I said, I have been using up lentils this week, and what better way than this fabulous lentil Bolognaise. It is healthier, quicker, cheaper and makes so much less mess as there is no meat to brown off. You can use it just like Bolognaise too – in a lasagne, in a baked potato, on polenta or on pasta as I did. I really cannot rate it enough.

Puy lentil and mushroom Bolognaise

Serves 4

2 tablespoons olive oil

2 sticks celery, finely chopped

2 carrots, finely chopped

2 onions, finely chopped

300g chestnut mushrooms, finely sliced

2 cloves garlic, finely chopped

250g puy lentils

150ml red wine

1 tablespoon tomato puree

800g tin of chopped tomatoes

1 litre vegetable stock (I make mine with kello stock cubes)

1 bay leaf

1 teaspoon dried oregano

sea salt & freshly ground black pepper

Heat the olive oil in a large pan and gently fry the carrot, celery and onion for about 10 minutes, until they begin to soften. Add the mushrooms and garlic, cooking until the mushrooms are cooked through, release their liquid and begin to fry. Add the tomato puree and fry for a minute or two. Add the red wine and reduce for a few minutes. Season well and add the puy lentils and the tinned tomatoes, stock and herbs and simmer for 25-35 minutes, until the lentils are cooked and your ragu is nice and thick (you may need to add extra stock/ boil away any excess depending how long it takes the lentils to soften). Check seasoning.

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