Ingredients
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120g Red lentils, rinsed
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1 Finely chopped onion
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3 Garlic clove, crushedCloves vary, so if they are small use 4
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2 Celery sticks, finely chopped
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2 Carrot, grated
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6 large or 9 small Mushrooms, chopped
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200ml Water or stock
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400g Tomato passata
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1 tablespoon Tomato Puree
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1 teaspoon Dried oregano or thymeAlternatively, use 1 tablespoon of fresh herbs instead.
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1 teaspoon Dried basil
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1 tablespoon Low sodium Worcestershire sauceAlternatively use tamari
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4 tablespoons (optional) Red Wine
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To taste Ground Black Pepper
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2 Bay leaves
Directions
This recipe is a great way to get vitamins, minerals, fibre, essential amino acids and flavonoids into your diet. It can be on the table in 45 minutes, stored in the fridge for up to 4 days and can be served in so many ways, both hot and cold. Can also be used as a base for shepherd’s pie or lasagne.
Serve the lentil bolognese with/on one of the following:
- Bed of cabbage (approx. 2g per 100g)
- Whole grain brown rice (approx. 29g per 100g, cooked)
- Cauliflower rice (approx. 2g per 100g)
- Spiralised courgette (approx. 1.5g per 100g)
- Jacket potato (approx. 21g per 100g, cooked)
- As base for shepherds’ pie
- Cold in little gem lettuce leaves
Steps
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1
Done
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In a large saucepan or wok, gently fry the onion, garlic, celery, mushrooms and carrots for a few minutes. |
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2
Done
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Add in all the other ingredients, bring to the boil and simmer for 30 minutes or until the lentils are soft. |
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3
Done
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Serve in bowls with or on one of the following: Bed of cabbage |
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4
Done
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ALLERGY ADVICE: For allergens, see ingredients in CAPS |
