Thursday, August 21, 2008

Lentil Bolognese

Mother Myra of St. Peter the Aleut made this for us several years ago, since then its become a fasting standby. It freezes well so I make a large batch and freeze in smaller portions.

1 onion chopped
2 garlic cloves crushed
2 carrots, grated
2 celery stalks, chopped
3 T oil
2/3 cup red lentils
1 14oz. can diced tomatoes
2 T tomato paste
2 cups stock
1 T fresh marjoram or 1 tsp. dried marjoram
salt and pepper
In a large saucepan gently fry onion, garlic, carrots, and celery until soft.
Add lentils, tomatoes, paste, stock and spices. Bring to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Serve on pasta of your choice.

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