ASIAN INSPIRED LENTIL SPAGHETTI BOLOGNESE

ASIAN INSPIRED LENTIL SPAGHETTI BOLOGNESE

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INGREDIENTS

1 tablespoon olive oil
1 brown onion, finely chopped
2 celery sticks, ends trimmed, finely chopped
2 carrots, peeled, coarsely grated
2 garlic cloves, crushed
115g dried split red lentils
1 x 400g can chopped tomatoes
500ml (2 cups) Campbell's Real Stock Vegetable
2 tablespoons tomato paste
500g dried spaghetti pasta
1 tbsp hot garlic chilli sauce ( recipe follows)

FOR THE HOT GARLIC SAUCE

1 c chopped Chili Peppers (about 100 grams). *for a more mild hot sauce, start with less chilies
3 T Vegetable Oil
2 heads of of Garlic (crushed or minced)
3 Shallots, medium size (minced)
2 – 8 oz. (or 1- 15 oz.) can of Tomato Sauce
4 T Rice Vinegar
3 T Sugar
1 T Fish Sauce (this is a vital ingredient for wonderful flavor, please don't skip it)

INSTRUCTIONS

For the sauce

• Rinse, clean and remove stems of the chiles. Blot dry with paper towel.
• Wearing rubber gloves, mince chili peppers. The smaller the cut, the smoother your final sauce will be. Or you can just leave them minced small for a more spicy bite and bigger texture.
• In medium sauce pan, heat oil then add minced garlic and shallots. Over medium heat saute garlic and shallots for about 1 minute or until light brown and fragrant. Fry the garlic and shallots enough so that they become crispy, but not burnt. (don’t burn your garlic!)
• Add tomato sauce and minced chili peppers. Let the sauce come to a simmer then lower heat to keep at a low simmer. Add fish sauce, vinegar, and sugar. Mix well.
• Continue simmering the garlic hot sauce for about 5 minutes. This will break down the chili peppers and soften them to create the smooth consistency.
• Remove hot sauce from heat and allow to cool completely.
• Transfer hot sauce sauce to blender and blend till smooth or until most of the chili pepper skin and seeds break down- preferably on the “liquefy” mode.
• Taste the hot sauce to further customize the hot sauce to your liking.
• Add more sugar, vinegar or water. Blend one last time till smooth. Pour into clean, air tight jar and refrigerate.

FOR THE MAIN DISH

• Heat the oil in a large saucepan over medium heat. Add the onion, celery, carrot and garlic, and cook, stirring, for 4 minutes or until the vegetables soften.
• Stir in the lentils, tomato, stock, hot chilli garlic sauce and tomato paste. Season with salt and pepper. Increase heat to medium-high and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until the mixture thickens.
• Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
• Add sauce to pasta. Combine. Serve.

Adapted from: http://www.taste.com.au/recipes/19874/lentil+spaghetti+bolognaise?ref=collections,spaghetti-recipes
http://whiteonricecouple.com/recipes/garlic-hot- sauce/
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