At least this time he admits to copying it... I have to say that I can't imagine making a mousakka with mince now so I do know what he means. And we do love a lentil on this site. Personally I'd want to have a look at the salt content of the cans but of course you could just use dried ones. Puy lentils take bout 30 mins to cook from raw so I'm guessing brown lentils are about the same.





lentil bolognese


This is based on a Carol Timperley recipe this one. Makes a decent quantity so you can put some aside for your little one and then season up the remainder a bit more for adult palates. We love this and there's no way I would make one with mince now.

Makes 8 adult portions

Gently fry:

1 x large chopped onion
1 or 2 chopped carrots
1 or 2 sticks of celery
1 x red pepper
2 cloves of garlic
oregano
bay leaf

Then add chopped mushrooms. Once they wilt a bit, add:

tomato puree
150ml red wine
150 ml soy sauce
1 can chopped tomatoes
2 cans brown lentils (or about 800g).
Parsely.

Let it all come to the boil for a bit (this will burn off the alcohol), then cover, turn down, simmer for 40 mins

Blend to consistency you want - nice to have some bits left in.

Have found it quite useful to serve in giant penne - you can get them really quite big (and therefore easier to grasp!) - and then kind of fill them with the bolognese, quite a lot goes in easilly this way, although if you're expecting no mess, think again.