Lentil Lasagna

I had expected to go to a local Vegan group pot luck meal today. I made some lentil lasagna but Anne was working and by the time she finished it was a bit late and she has to read a dissertation and make comments over the weekend as well so we gave the pot lick a miss. We ate most of the lasagna ourselves and the leftovers will be perfect cold for my lunch at work on Monday.
I’ve been surprised at how my Twitter account has taken off. My name there is the same as here; John4703 I’ve now got ten people following me and reading my tweets. Amazing how many people are interested in the stuff I write.
I’ve got a good chance of doing a regular radio show on a Glasgow based community radio so I’m thinking of a theme for the show. I might even include the odd cooking tip.
I thought I’d include the recipe for the sauce that I used for the lasagna. It is a Bolognese sauce ad can be served with vegetables, spaghetti or as lasagna.

Lentil Bolognese.
A really useful sauce to serve with pasta, such as lasagne or spaghetti. Can also be served as a sauce with vegetables.

SERVES 6

1 Onion chopped
2 Garlic cloves crushed
2 carrots coarsely grated
2 celery sticks chopped
45ml (3tbsp) olive oil
115 gram (4 oz) (2/3 cup) red lentils
1 400 gram (14oz) tin chopped tomatoes
30 ml (2tbsp) tomato puree
450ml (3/4 pint) (2 cups) stock
15ml (1 tbsp) fresh marjoram chopped or 5ml (1tsp) dried marjoram
Ground black pepper.
In a large saucepan gently fry the onion, garlic, carrots and celery in the olive oil until they are soft.
Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning.
Bring the mixture to the boil then partly cover with a lid and simmer for 20 minutes until thick and soft.
Use the Bolognese as required.