Cooking corner

Vegetarian lentil Bolognese

Ingredients

1 tbsp oil 

½  onion, finely diced 

½  carrot, finely diced 

¾ cup dried brown lentils 

1½ cups mushroom, sliced 

400g  tomatoes, chopped 

1 tbsp tomato paste, reduced-salt 

½ cup vegetable stock, reduced-salt 

½  red capsicum, chopped 

½  green capsicum, chopped 

Method

In a large saucepan add the oil, onion and carrot. Sauté gently until the vegetables are soft

Meanwhile boil the lentils in plenty of water until tender then drain and set aside

When vegetables have softened add the mushroom and garlic and continue to cook until mushrooms have softened

Once mushrooms are soft add canned tomatoes, tomato paste and vegetable stock and cook until the sauce has thickened

Once thickened add drained lentils and capsicums and continue to cook until the capsicums have cooked to your liking

If the sauce is getting too dry simply add a little more water to reach the desired consistency.