2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 small head cauliflower, coarsely grated or finely chopped in a food processor
150ml red wine
2 courgettes, finely grated
2 carrots, finely grated
2 celery stalks, finely chopped
400g can no added salt brown lentils, rinsed and drained
400g tin chopped tomatoes
4 tbsp tomato purée
2 tsp dried oregano
1 fresh or dried bay leaf
Grated mature cheddar & fresh basil to serve.
Keeps in the fridge for up to 3 days
- Start by heating the olive oil in a large, deep, lidded saucepan and add the chopped onion and garlic. Saute for 3-4 mins until turning translucent.
- Next add all the other ingredients and bubble away gently on a low heat, with the lid on for 20 mins, then take the lid off for the final 20 mins cooking.
- Serve with grated cheese and fresh basil
You can serve with a small helping of spaghetti, but leave that out for the low carb version!