INGREDIENTS:

Steamed Thai Seabass

• 1 cup dried green or brown lentils
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon red pepper flakes (optional, for a spicy kick)
• Salt and pepper, to taste
• 1/2 cup vegetable broth or water
• 1/4 cup chopped fresh parsley (optional, for garnish)
• Cooked pasta of your choice (spaghetti or fettuccine work well)

METHOD:

1. Dice the onions, carrots, and celery and cook on a low heat in a generous amount of olive oil. Season with salt and pepper. Add the lid to keep the moisture in and cook until softened, for about 10-15 minutes. While the vegetables are cooking, soak the dried mushrooms in the cold water and set aside.
2. Add the garlic and tomato puree to the vegetables. Stir to coat the vegetables with the puree.
3. Add the lentils, stir and then follow with the vegetable stock and plum tomatoes (chop with scissors to make the tomato pieces smaller). Pour in the water that the mushrooms were soaking in, and set aside the mushrooms. At this point you should season with salt and pepper again.
4. Turn the heat to a simmer and let the lentils cook, this should take 20-30 minutes. There will be quite a lot of liquid, but don’t worry, the lentils will absorb it as they cook if they leave the lid off.
5. While the lentils are cooking, cut up the mushrooms into roughly 1cm squares. Add them to the lentils as well as the dried ones that you soaked. At this point add the balsamic vinegar too and stir it in.
6. Once the lentils are cooked, your bolognese is ready.