Lentil Bolognese Sauce
1 onion, chopped
2 garlic cloves, crushed and diced
2 carrots, chopped or coarsely grated
3 tablespoons olive oil
2/3 cup red lentils
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
2 cups vegetable stock
1 tablespoon Italian seasoning
salt and black pepper
1. In a large saucepan, fry the onion, garlic and carrots in the oil for 5 minutes or till they are soft.
2. Add the lentils, tomatoes, tomato paste, stock, Italian seasoning and salt and pepper.
3. Bring the mixture to a boil, then partially cover with a lid and simmer 20 minutes, till thick and soft.