Puy lentil Bolognese
by The Kitchen with Great British Chefs
Return to Recipe
Print
Ingredients
Store Cupboard
200g of puy lentils
500ml of vegetable stock, hot
2 tbsp of tomato purée
Oils & Vinegars
1 tbsp of vegetable oil
Fruit & Vegetables
1 onion
2 garlic cloves
1 celery stick
1 carrot
150g of button mushrooms, quartered
2 400g tins of chopped tomatoes
Spices & Dried Herbs
1 tbsp of dried oregano
2 bay leaves
Cereals, Grains & Pasta
200g of spaghetti
Cooking Sauces
2 tbsp of pesto, vegan