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20.10.17 1032 [PST]
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Home >> Articles >> Recipes

Lentil Bolognese

1 onion, diced
garlic (2x cloves)
150g brown lentils, (if dried, cook in the steamer for 10 mins)
1 carrot, diced
300g Rizopia brown rice spaghetti
400g San Marzano tomatoes, chopped
- added sd tomatoes
1 vegetable stock cube
1 tsp dried rosemary, 1tsp dried herbs the provence
2 anchovies, chopped (omit if vegan!)

Directions

Gently fry the onions, carrot and garlic in a drop of coconut oil for about 5 minutes (I swear it doesn’t taste that coconutty!).

Add the lentils, and fry for a minute, then add the tomatoes, herbs, anchovies and stock – stir well and simmer for 15 minutes. While the lentils are cooking, cook the spaghetti. If the sauce looks too thick, add some boiled water, during the cooking time.






  

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