Transatlantic Recipe Exchange

April 25, 2012

A good friend in Wales (hi Elaine!) sent me some vegan recipes she recently had, so I had to use one for dinner last night, but I did make some modifications. My tweaked version of her Red Lentil Bolognese is as follows–

1 can Muir Glen Fire-Roasted Tomatoes
1 cup red lentils
1 can artichoke hearts
about 1tsp parsley
about 1tsp oregano
1/4-1/2 cup white wine
1/2 orange bell pepper, chopped
1 onion, chopped
1-2 cloves garlic, chopped
Salt and pepper to taste

-Saute onion and add garlic.
-Add other ingredients, plus about 1/2 the empty tomato tin of water.
-Simmer gently until lentils are cooked through. Add more liquid if needed.
-I added about a 1/4 cup of Kalamata olives to mine, but my husband is not a fan, so I didn’t add them to the dish.

We had it over Lundberg Farm’s Brown Rice Couscous, and it was quite tasty!

Should make enough to feed four.

Red Lentil Bolognese

And she has challenged me to make a vegan and gluten-free version of Dorset Apple Cake, so that is on the docket for this weekend–I have to buy apples!


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