Lentil bolognase pasta sauce

This is a modification of a My Foodbag recipe from when we did that for a couple of months in trimester three. I feel like I’ve perfected it now. It is the IDEAL bulk cooking item – no harder to do in bulk than in single serve, freezes well, etc.

Ingredients (for a giant pot) 

500g red lentils

2 onions

4 carrots

4 cloves garlic

2 Tbs dried oregano

1  1/2 cups vege stock (I use Campbell’s)

5 tins tomatoes

1/2 cup tomato paste

1 Tbs molasses

1 Tbsp balsamic vinegar

2 tsp soya sauce

1/2 tsp marmite

1/2 cup olives + 1 Tbsp of the brine

water as needed

 

Method

1) Dump the lentils in a large bowl, cover it with water, swish them about, slosh out the water, then add fresh water. Leave them be while you do other stuff.

2) Do the prep – chop onion, grate carrots, mince garlic.

3) Fry the onion until translucent. Add oregano, garlic, and carrots. Drain lentils then add them too. Mix it all together.

4) Add all the other ingredients to the pot. Bring to a simmer. If it is looking like the liquid isn’t enough to keep things saucy when the lentils cook, add some more water (the amount of water needed will depend on how much time the lentils were abandoned to soak while you chopped an onion).

5) Stir occasionally while it simmers and the lentils cook. It can alternatively be frozen before the lentils are fully cooked, with the residual cooking done when reheating. Or if you like, put it in the slow cooker to finish off.

Yum.