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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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