Mince and Lentil Onepot

This makes a 500g mince go a long way and is great for when you are expecting a crowd or if you want to make a meal go further and freeze half for later.  Sometimes I serve this cottage pie style with mash and some grated cheese on top or over some steamed rice for a warming dinner.  It's also fab for lunch on top of a couple of pieces of thick wholemeal toast or on top of a baked potato. 

Serves 5 for 2 meals.

500g beef mince

2 large onions, finely chopped

4 cloves garlic, crushed

1 pepper (any colour) finely chopped

250ml (1 cup red wine)

2 x 400g can diced tomatoes
2 Tbsp tomato paste

2 x 400g can lentils, rinsed and drained
2 cups frozen mixed vegetables

1 Tbsp dried oregano

1 Tbsp dried basil

¼ tsp nutmeg

fresh parsley or basil, finely chopped

Heat the olive oil in a frying pan and cook the pepper, onion and garlic together until the onion is soft and transparent. Add beef mince and brown well, breaking up any large pieces. Add the red wine, the wine should sizzle as it hits the heat of the pan.  The alcohol will evaporate and leave the flavour of the wine.

Add the canned tomatoes, tomato paste, canned lentils, dried herbs and nutmeg. Combine well and let simmer for at least 15–20 minutes. Season to taste with salt and pepper.  Add the the frozen mixed vegetables and then simmer until they are cooked, then serve it as you wish.