We’ve lived on this quite a bit lately. This recipe makes quite a large batch so you can portion it up and pull it out of the freezer at the drop of a hat!! It’s a great meat-free alternative to bolognese and if you serve it up with some courgette noodles, you’re pretty much providing nothing but a delicious, nutritious bowl of vegetables and the kids will never even notice!!
Rate this recipe!
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
-8
|
Ingredients
- 3 large carrots grated, 450g
- 175 g Sun dried tomatoes chopped
- 3 cloves garlic crushed
- 2 x 400g tins chopped tomatoes
- 2 tubes tomato puree 400g
- 500 g green lentils
- 400 g kidney beans optional
Ingredients
|
Rate this recipe!
|
Instructions
- Place all of the ingredients in a large saucepan along with 450mls boiling water.
- Stir, bring to the boil and allow to simmer for 45 minutes to an hour, stirring every now and again.
- If you wish to add some kidney beans for extra protein do so about 5 minutes before the end of cooking.
- Serve with some gluten free pasta or courgette noodles.
Share this Recipe
