Lentil Bolognese Sauce

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Ingredients:

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 2 onions, chopped

• 2 tsp Beerenberg Crushed Garlic

• 2 sticks celery, sliced

• 1 large carrot, sliced

• 1 red capsicum, sliced

• 1 green capsicum, sliced

• 250g mushrooms, sliced

• 2 fresh tomatoes, chopped

• 1 cup Beerenberg Tomato Chutney

• 1 tbs tomato paste

• 2 vegetable stock cubes

• 2 cups water

• 1 cup red wine

• 1 cup green lentils

• 2 tbs fresh basil, chopped

• 2 tbs fresh parsley, chopped

• 1 tbs fresh oregano

• 1/2 tsp freshly grated nutmeg

• Freshly ground black pepper to taste

Method:

1. Heat oil and fry garlic and onion until browned.

2. Add celery and carrot and cook for 5 minutes.Add capsicums, mushrooms and fresh tomatoes and cook until softened.

3. Add remaining ingredients and simmer for 1 1/2 hours or until thickened and lentils are tender.

4. Serve with spaghetti and freshly grated Parmesan cheese.