Lentil Bolognese

This recipe will make enough bolognese to feed an army! Around 12 generous serves; however it does freeze very well. Serve with Vegusto No-Moo Piquant cheese.

Ingredients
Olive oil
2 onions, finely diced
3 cloves garlic
1 stick of celery, grated
2 carrots, grated
375g dried red lentils
2 tins chopped tomato
1L veggie stock
1-2 Tbsp tomato paste
1 tsp dried oregano
1 tsp dried thyme
3 bay leaves
Rind of 1 lemon
Dash worcestershire sauce (about a teaspoon)
A good dash of red wine
Salt and pepper to taste

Fry onions and garlic in the olive oil for a few minutes. Add celery and carrots and fry until soft, around 15 minutes. Add lentils and tinned tomato and stir through. Add the rest of the ingredients, and bring to the boil. Lower heat, cover and simmer for around 45-50 minutes, stirring every 10 minutes or so, until the lentils have cooked. Add water or more stock to the mix as the lentils are cooking if it gets too thick. Remove bay leaves and lemon rind to serve.