baked beans and vegetarian bolognese

Last night I didn‘t have much time to cook, so we had this with some left-over brown rice, and it was pretty tasty:

4 leeks, washed, trimmed and sliced thinly
a can of organic baked beans
a tbsp of tomato puree
a tsp of garam masala
some soured cream

I just sauteed the leeks till tender, poured over the beans, stirred in the tomato puree, seasoned, and served on the rice topped with soured cream. Maybe even better with some freshly chopped coriander leaves. But mine haven‘t even sprouted.

A few days ago we made this lovely sauce which goes really well with spaghetti. The lentils cooked to a nice texture and the whole thing developed a wonderfully rich taste I dare say might even appeal to staunch carnivores.

150g brown (or green/puy) lentils, cooked in plenty of water
1 large onion, coarsely chopped
2 tbsp olive oil
1 clove garlic
2 carrots, diced (you could also add some celery or courgette or omit this)
2 tbsp tomato puree
generous handfuls of dried or fresh herbs: rosemary, laurel, thyme and oregano or basil (basil needs to be added just at the end)

Saute onion and garlic in the hot oil. Add the carrot and pour in the lentils with their cooking liquid, adding more if required. Stir in the tomatoe puree and any dried herbs and fresh rosemary if using. Cook until thick and veg soft.