Lentil & Carrot Bolognaise (V)

April 30, 2020

Serves 4
Prep Time: 25 minutes
Cooking Time: 1:15 minutes

Ingredients:

  • 1 large onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 Rugani Carrots
  • 1 celery stalk, chopped
  • 100 g mushrooms
  • 1 red pepper
  • 2 tbsp olive oil
  • 1 tin whole peeled tomatoes
  • 1 cup Rugani 100% Carrot Juice
  • ½ cup ZZ2 100% Tomato Juice
  • 1 tsp oregano
  • 1 tsp basil
  • 2 cups cooked lentils
  • Salt and pepper to taste
  • Fresh Italian parsley, chopped for garnish
  • 1 packet spaghetti, cooked according to packet instructions

Directions:

  1. Pre-heat oven to 150 ℃.
  2. In an ovenproof pot, fry the onions until translucent in one tbsp of the olive oil.
  3. Add the celery, carrots and red pepper
  4. Fry until golden brown.
  5. Add the whole peeled tomatoes, carrot juice and tomato juice.
  6. Place the pot in the oven and cook for 45 minutes or until the liquid has reduced to a thick sauce.
  7. Remove from oven add lentils, season with salt and pepper to taste and return to oven for another 15 minutes.
  8. Cook spaghetti according to recipe instructions just before the sauce is cooked.
  9. Serve immediately and top with fresh parsley for garnish.