Vegan Recipes - Entrees

Bolognaise Sauce

Submitted by Jen

Ingredients:

1/2 pkg. red lentils
1 courgette (zucchini)
1 onion
1 red pepper
1/2 large aubergine (eggplant)
8 medium mushrooms
Oil
1 to 1-1/2 tins (cans) chopped tomatoes
Garlic to taste

Directions:
In a large pan first cook the lentils until they go pale and mushy. (Try to judge the water so you don't have to drain any off, or you may lose half the soft cooked lentils with the water!)

Finely chop all the vegetables and cook until soft using the oil of your choice.

Combine thoroughly the lentils, vegetables and tinned tomatoes. If desired, whiz in a food processor until smooth.

Comments:
Serves about 4.

Other vegetables can be used, depending on taste and season, but I find that hard root vegetables such as carrot need to be steamed until soft first, especially if you're after a smooth texture. Adding butternut squash gives a wonderfully silky texture.

All my children love this, with (of course!) spaghetti.

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