Recommended to serve with spaghetti or any other type of pasta
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
- Servings: 5-6
Ingredients
- 140g dry green lentils
- 1 onion, peeled and cut into chunks
- 250g mushrooms, halved or quartered according to size
- 120g pecans and/or walnuts
- 5 small to medium carrots, peeled and cut into chunks
- 2 stalks of celery, cut into large pieces
- 1 tbsp olive oil
- 60ml white wine
- 2x400g can crushed tomatoes
- 2 ½ tsp salt
- 1 tsp nutmeg
- 1 bay leaf
- 100ml water or vegetable broth
Method
- Add the lentils into a pot and cover with water.
- Bring to a boil and cook for about 14 mins, or until tender.
- When cooked, drain, and set aside.
- Meanwhile, in a food processor, add the onion and mushrooms and process until chopped into small pieces.
- Add the pecans and pulse until chopped into smaller pieces too. (I like it when they are still chunky because it gives it a crunchy texture later)
- Transfer into a bowl.
- In the food processor, add the carrot and celery and process until chopped into small pieces.
- Set aside.
- In a deep pan/pot, heat the olive oil.
- Add the onion, mushroom and pecan mix and cook for 3 minutes.
- Add the carrot mixture and cook for 2 minutes.
- Add the white wine for cook for a further 2 minutes.
- Add the crushed tomatoes, salt, nutmeg, bay leaf, lentils, and water.
- Stir, then simmer for 5 mins,
- Add the lentils and cook for another 5 minutes.
- Serve with gluten free spaghetti or any other type of pasta and enjoy!