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Brown Lentil Bolognese with Tree of Life Organic Gluten Free Spaghetti

Lentil Bolognese

This Lentil Bolognese recipe is easy to make and is sure to satisfy the whole family as it tastes delicious!

TIP: The lentils can be cooked 2-3 days ahead and refrigerated. They can also be frozen.

  • 125g Tree of Life Whole Brown Lentils
  • 400g Tree of Life Gluten Free Organic Spaghetti
  • 375ml water
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of sugar
  • 1/4 teaspoon of black pepper
  • 5 cloves of garlic, peeled, finely sliced
  • 2 medium onions, peeled, diced 1/2 cm
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 3 tbsp tomato puree
  • 375ml Red Wine
  • 1 x 400g tin chopped tomatoes
  • 2 bay leaves
  • Salt, sugar, freshly ground black pepper
  1. Get a medium sized pan with a lid. Add the dried lentils, 1 clove of garlic and water. Cover. Bring to the boil. Lower the heat and simmer for 25 minutes or until the lentils are just cooked through, at this stage they usually have a little bite, right in the middle.
  2. Add the salt, sugar and pepper. Cover the pan and leave to sit for 10 minutes. This period “rests” the lentils and lets them finish cooking completely. .
  3. Get a large saucepan. Add the onions, garlic, 2 tbsp olive oil and 2 tbsp water. Cover. Put the pan onto a medium heat. Sweat for 7 minutes until the onions and garlic are soft. Check halfway through, if the onions have started to dry out, add 2 tbsp more water.
  4. Take the lid off. Add the tomato puree. Turn the heat to high. Fry for 2 minutes, stirring continuously and watching carefully, until the tomato puree is lightly browned. When it smells like sun dried tomatoes, it’s ready.
  5. Add the red wine. Boil until the wine has reduced by half. Add the cooked lentils, tinned tomatoes and bay leaves. Bring to the boil. Turn the heat to low. Simmer for 12 minutes. Take the bay leaves out and throw them away. Season to taste.
  6. Sprinkle with Parmesan or your favourite plant-based alternative if you fancy! .