Lentil Bolognese.

• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 carrots, coarsely grated
• 2 celery ribs, chopped
• 45 ml olive oil
• 115 g red lentils
• 1 (400 g) can chopped tomatoes
• 30 ml tomato puree
• 450 ml vegetable stock
• 15 ml fresh marjoram, chopped
• salt & fresh ground pepper

1. In a large saucepan gently fry the onion, garlic, carrots and celery in the olive oil until they are soft.
2. Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning.
3. Bring the mixture to the boil then partly cover with a lid and simmer for 20 minutes until thick and soft.
4. Use the Bolognese as required.

onion, garlic, carrots, celery, olive oil, red lentils, tomatoes, tomato puree, vegetable stock, fresh marjoram, salt

Taken from www.food.com/recipe/lentil-bolognese-202933 (may not work)