[Intro music] [Intro music] Assalaamu Alaikum and welcome to Titli’s Busy Kitchen with me Titli Nihaan. I love Italian people and I love the way that so many of them are passionate about their food. But today I’m gonna really annoy them because I’m gonna juxtapose two words that should never been seen in Italian cooking: Lentil Lentil .
.. Bolognese. For my lentil bolognese… And I am gonna keep saying those two words… And I am gonna keep saying those two words…together. So for my lentil bolognese I’ve got 2 sticks of celery – finely diced, 2 carrots – finely diced, 1 finely chopped onion, a 14-ounce tin of chopped tomatoes, a 115 g of red lentils – any lentils will do actually, 2 tablespoons of tomato paste, 1 tablespoon of oregano – this is dried oregano and 2 crushed cloves of garlic.
Oh! And a vegetable stock cube. I’m heating 2 tablespoons of olive oil in this pan over a medium heat. I’ll add in the onions, the carrots, the celery and the garlic. and the garlic. I’ll cook this gently for about 5 minutes or until the veggies will be come soft.
When the vegetables have softened, you can add in the tomatoes, tomato paste, the oregano, the lentils, crumble in the stock cube and then add 450 ml of water. and then add 450 ml of water. Give it all a good stir and bring it to the boil.
When the lentil bolognese comes to the boil, cover partly and allow to simmer for about 20 minutes until the sauce because thick and soft. After about 20 minutes, give it a good stir. You can see the lovely texture.
Season with a little bit of salt and pepper, then serve this delicious lentil bolognese sauce. Serve this delicious Lentil Bolognese with a pasta of your choice and sprinkle on some fresh parsley. I haven’t used all the sauce and what I haven’t used, I’ll freeze and use for a later day.
And the great thing is that even my vegan friends can enjoy this dish. Live long and prosper and do join me next time in Titli’s Busy Kitchen with me Titli Nihaan. Until next time… Khuda hafiz