~ Lentil Bolognese With Crispy Roast Potatoes ~ I would usually have this with …

~ Lentil Bolognese With Crispy Roast Potatoes ~

I would usually have this with some spaghetti, but I had some potatoes to use up and thought why not – letโ€™s make some roast potatoes! Drizzled with some delicious tahini dressing, this was a delicious, hearty meal ๐Ÿ’š

Want to make this? Hereโ€™s the deats, please hit save โญ๏ธ and if you make it, tag me so I can share your creations – Gem ๐Ÿ’Ž

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๐Ÿƒ 100g red lentils – washed
๐Ÿƒ 400g passata
๐Ÿƒ 2tbsp of tomato pureฬe
๐Ÿƒ 300ml vegetable stock
๐Ÿƒ Half an onion – chopped
๐Ÿƒ Handful of cherry tomatoes
๐Ÿƒ 2 garlic cloves – crushed
๐Ÿƒ Two diced carrots
๐Ÿƒ 1tbsp of soy sauce
๐Ÿƒ 1/2tsp cayenne pepper
๐Ÿƒ 1/2 coriander
๐Ÿƒ 1tsp oregano
๐Ÿƒ Salt & pepper

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โ€ขAdd a little water to a pan and fry half a chopped onion for 5 minutes
โ€ขAdd two gloves of crushed garlic and two diced carrots – fry for another few minutes
โ€ขAdd the coriander, cayenne pepper and oregano. Stir for another minute
โ€ขAdd the rinsed lentils and stir in the spices
โ€ขTo the pan add the vegetable stock, passata, stir and add the tomato pureฬe, soy sauce, tomatoes and season with salt and pepper.
โ€ขBring to a simmer for 25/30 minutes.
โ€ขIf the lentils begin to stick, add more water.

The tahini dressing is simply juice of 1/2 lemon, 1 tbsp tahini, 50 ml water, 2 tbsp extra virgin olive oil a little salt & pepper

Roast potatoes were made in my ninjakitchenuk and served with broccoli ๐Ÿฅฆ

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