Lentil bolognese

Name: Lentil bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 onion; 2 carrots; 2 celery sticks; 2 cloves garlic; 1 cup dried brown or green lentils; 2 cans chopped tomatoes; 2 tbsp tomato purée; 2 cups vegetable stock; 1 tsp dried oregano; salt

Gluten-freeVegan

A thick, rich sauce from brown lentils and vegetables. Serve it on gluten-free pasta, rice or baked potatoes.

Prep: 15 min
Cook: 35 min
Big chef: Real cooking, with a grown-up for the hot and sharp parts.

One big step at a time, and the screen stays on.

Steps

Simpler words

With a grown-up: sharp knife

Chop the onion, carrots, celery and garlic into small pieces.
With a grown-up: hot pan

Heat the oil in a big pot over medium heat and cook the vegetables for 8 minutes until soft.
With a grown-up: hot pan

Stir in the tomato purée and oregano for 1 minute.
With a grown-up: boiling water

Add the lentils, tomatoes and stock. Bring to the boil, then simmer with the lid half on for 30 minutes, stirring now and then, until the lentils are soft.
If it gets too thick, add a splash of water. Taste and add salt.
Taste it. Does it need salt?

Tips

It freezes well. Half the batch makes an easy dinner another week. Many stock cubes contain wheat: check the label.

We mark a recipe gluten-free only if every ingredient is, or is marked “check the label”. If someone has coeliac disease, always check labels and keep surfaces and tools clean.