Those who are more adapted to the active life can prepare themselves for contemplation in the practice of the active life, while those who are more adapted to the contemplative life can take upon themselves the works of the active life so as to become yet more apt for contemplation. - St. Thomas Aquinas

10.11.24 2201 [PST]
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Home >> Articles >> Recipes

Lentil Bolognese

1 onion, diced
garlic (2x cloves)
150g brown lentils, (if dried, cook in the steamer for 10 mins)
1 carrot, diced
300g Rizopia brown rice spaghetti
400g San Marzano tomatoes, chopped
- added sd tomatoes
1 vegetable stock cube
1 tsp dried rosemary, 1tsp dried herbs the provence
2 anchovies, chopped (omit if vegan!)

Directions

Gently fry the onions, carrot and garlic in a drop of coconut oil for about 5 minutes (I swear it doesn’t taste that coconutty!).

Add the lentils, and fry for a minute, then add the tomatoes, herbs, anchovies and stock – stir well and simmer for 15 minutes. While the lentils are cooking, cook the spaghetti. If the sauce looks too thick, add some boiled water, during the cooking time.






  

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