Lush bolognese

Double the fibre, full of flavour, this bolognese is one to make and freeze so you always have something yummy and nutritious available for supper.

Enjoy with pasta, ideally vegetable based (try pea or chickpea) or wholewheat. Or serve with roasted sweet potatoes, quinoa or brown rice and salad.

From Georgie Eats

Makes 4 servings - double it!

Ingredients

• 2 tbsp extra virgin olive oil

• 1 large onion finely diced

• 1 carrot peeled & finely diced

• 250 g mushrooms finely diced

• 3 clove garlic minced

• 1 x 400 g can chopped tomatoes

• 2 tbsp tomato puree

• 550 ml vegetable stock

• 150 ml red wine or more vegetable stock

• 2 tbsp soy sauce/tamari

• 2 tbsp balsamic vinegar

• 1 tbsp miso paste

• 100 g dried puy lentils

• 2 bay leaves

• 2 tsp dried oregano

• 1 tsp dried thyme

• sea salt & freshly ground black pepper

To serve: your pasta of choice and some fresh parsley or basil roughly chopped.

Method

Heat a large saucepan over a medium heat and warm the oil. Add the diced onion, carrot, mushrooms and a pinch of salt and fry, stirring occasionally, for 7-10 minutes or until soft and translucent.

Add the garlic into the pan and fry for a further minute or so before stirring in the chopped tomatoes, tomato puree, vegetable stock, red wine, soy sauce/tamari, balsamic vinegar and miso paste. Stir well and bring to a gentle simmer.

Next, add the lentils, bay leaves and herbs. Season generously with salt and pepper, then bring the pan to the boil. Reduce the heat to low and cover with a lid to simmer gently for 40 minutes.

Remove the lid from the pan and continue to simmer the bolognese for a further 15-20 minutes, or until it has reduced and is thick and glossy. Taste and adjust the seasoning.