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Do the things that you've always dreamed of doing NOW. Don't postpone them. My dad loved to be in the outdoors, but he was always so busy as a school principal that he didn't give himself that pleasure very often. He was going to do all his fishing and hiking when he retired, but he never lived that long. He died of cancer at 63. It was pretty wrenching to not only see him suffer so badly but also to realize that he had been cheated out of his dream. - Fred Matheny

15.12.19 1907 [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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