If you’re on the new year health kick and you’re getting bored of the same old salads, this Lentil Bolognese will be right up your street! Just as filling as traditional Bolognese thanks to protein-rich lentils, you’ll be satisfied without feeling sluggish.
This recipe is slightly different with the added ground chilli as I prefer it with a little kick – completely optional though. Another special ingredient is the sundried tomatoes which taste delicious combined with fresh basil – can’t get enough of this leafy herb!
I love to serve my Lentil Bolognese with sautéed spiralised courgetti. And this dish is great for big batch cooking and freezing – it’s also really tasty with baked sweet potato.
- 3 large grated carrots
- 2 finely chopped onions
- 3 garlic cloves
- 1 cup sundried tomatoes
- 1 tinned tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp ground chilli (optional for extra kick)
- 3-4 bay leaves
- 2/3 cup dried lentils
- 1 tsp Bouillon vegetable stock with 1 & 1/2 cups of hot water
- 1 tbsp tomato puree
- large handful chopped fresh basil
Start by heating some olive oil in a large saucepan and add the finely chopped onion and garlic. Saute for 2-3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.
Add the grated carrots and a pinch of salt and pepper and stir. Cook for 3-4 minutes more, then add the tinned tomatoes and stir.
In a food processor, blend the sundried tomatoes to create a paste and then add this to the saucepan.
Add the basil, oregano, ground chilli, vegetable stock, water, tomato puree, bay leaves and lentils. Increase the heat slightly and bring the mixture to a simmer, then reduce the heat to low/medium-low and continue cooking until the lentils are tender, for about 50-60 minutes stirring occasionally. Add a bit more water if mixture gets too thick.
Once the lentils are cooked, add the chopped fresh basil and stir. Taste and adjust seasonings as preferred, adding more salt to taste, chilli for heat, or herbs for flavour balance.
I like to serve my Lentil Bolognese with sautéed spiralized courgetti noodles, brown rice pasta, or on top of a baked sweet potato.
Date posted: January 15th, 2017