[recipe] Lentil Bolognese Sauce ~ vegan [ note about a cookbook, too]

[Guest guest]

This is a wonderful, light sauce recipe that i tried from

out of Christine Ingram's 'Vegetable and Vegetarian

Cooking' cookbook. i know somebody asked for a cookbook

recommendation for one with pictures, and this one has

them along with very interesting dishes. One caution

though, it does have a small chapter with fish and sea-life

recipes that is titled " Virtually Vegetarian " , but it is such

a small section of the book that i just don't notice it as

i pass it by... but FYI anyway.

 

Lentil Bolognese Sauce

 

1 onion, chopped

3 cloves of minced garlic

2 carrots, coarsely grated

2 celery stalks, chopped

3 Tbs. olive oil

2/3 cup red lentils

1 can (14 oz.) chopped tomatoes, undrained

2 Tbs. tomato paste

2 cups vegetable broth

Dried herbs to taste

Salt and pepper

 

In a large saucepan, gently saute the onions,

garlic, carrots and celery in the oil for about

5 minutes. Add the lentils, tomatoes, tomato

paste, broth and seasonings. Brig this mixture

to a boil, then partially cover with a lid and simmer

for 20 minutes, until thick and soft.

Yield: serves 6

 

~ pt ~

 

In contemplating my own ancestors, I have arrived

at the conclusion that Celtic people are not only a

people of the water but also, and even more so,

we are the consummate children of the mist.

~ Frank MacEowen, 'The Mist-Filled Path'