Lentil Bolognese

Ingredients

• 1 tbsp olive oil
• 1 carrot (diced)
• 1 rib celery (diced)
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 2 sprigs fresh rosemary (leaves only)
• 15 g / 1/2 cup dried porcini mushrooms (rehydrated in 250ml / 1 cup boiling water)
• 125 ml / 1/2 cup white wine
• 2 bay leaves
• 200 g / 1 cup green lentils ((I used French puy lentils))
• 500 g / 2 cups tomato passata (or crushed tomatoes)
• 1 tbsp tomato paste
• 500 ml / 2 cups water
• Salt to taste

Instructions

1. 1

   Pour a cup of boiling water over the dried porcini mushrooms and let them stand for 10-15 minutes. Meanwhile In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and rosemary and cook on low heat for 10 minutes without colouring the vegetables.

2. 2

   Drain the mushrooms and chop them finely, reserve the water. Add the mushrooms to the sautéed vegetables and saute for 1-2 minutes, then deglaze the pan with the white wine.

3. 3

   Now add the lentils, bay leaves, tomato passata, tomato paste, water, and half of the reserved water from the mushrooms with a good pinch of salt, bring to a simmer and continue simmering covered for 45-50 minutes over low heat. By the end of the cooking time the lentils should be soft but retaining their shape and the sauce should be quite thick and savoury. Taste and add more salt if needed.

4. 4

   Serve mixed with pasta or sausages on the side for a lower carb meal.