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  • Writer's pictureBendigo Wholefoods

Catherine's Lentil Bolognese

Many of our staff members are cooks, bakers, chefs and creators. We will be sharing some of their creations, whenever we can!

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For Catherine's Lentil Bolognese, you can add or remove ingredients as you like. The great thing about creating in the kitchen is altering a great recipe to suit your tastes!

Let us know if you like her latest creation...

Finely chop an onion, a carrot, a celery stalk and 2 cloves of garlic (add more if you LOVE garlic). In a hot saucepan, with a dash of oil, cook onion mixture and 2 bay leaves (and seasoning, to your taste) for 6 minutes or until soft.

Meanwhile, finely chop some mushrooms (approx 4 large). Cook mushrooms in a seperate pan, stirring, for 3 minutes or until soft.

Stir onion mixture and lentils into mushroom. Stir in some tomatoes (2 cans of crushed or chopped) and vegetable stock (2 cups). Reduce heat to low. Cook, covered, stirring occasionally, for 45 minutes or until lentils are tender. Season.

While the lentils are cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.

Top spaghetti with bolognese and sprinkle with your choice of cheese and parsley.

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