Page 162 - CMC Recipe Book
P. 162
CMC
Recipe - Red Lentil Bolognese Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
CookingTemp
15
10
25 mins
40 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Red Lentils
250g
Onions (chopped)
5 each
Carrot (diced)
5 each
Celery (diced)
4 sticks
Garlic Puree
1 tbsp
Chopped Tomatoes
500g
Mixed Herbs
1 tbsp
Tomato Puree
3 tbsp
Vegetable Stock
700 ml
Total
Portion Cost
Method
Soak the lentils for 1 hour and wash well until the water runs clear.
In a suitable pan start by gently frying the onions for 5 minutes being careful not to colour them.
Then add the the garlic puree and the rest of the vegetables and continue cooking without colouring for 5-6 minutes.
Add the lentils , chopped tomatoes and vegetable stock and simmer gently until the lentils are soft and tender, finish with the mixed herbs and serve.
