Lentil Bolognese
Prep time:
Cook time:
Total time:
Serves: 4
- 1 tablespoon extra virgin olive oil
- 1 large (220g) or 2 medium brown onions, finely chopped
- 1 medium (200g) eggplant, finely diced
- 250g portabello or other large flat mushrooms, finely diced
- 2 medium (200g) carrots, finely diced
- 4 cloves garlic
- 1 cup (210g) puy lentils or uncooked brown lentils
- 500g jar pasta sauce* (I used Aldi organic pasta sauce)
- generous ½ cup (125+ ml) red wine
- 2 cups (500ml) vegetable stock
- handful baby spinach leaves, optional
- ½ cup fresh basil, roughly chopped
- 300g (or more if serving hungry males) wholemeal pasta (or gluten free pasta if coeliac)
- 2 medium-large (300g) zucchinis
- 20g fresh parmesan or vegan cheese, optional
- Heat a large fry pan over medium heat
- When hot, add the oil and onion and sautee for 4-5 minutes until it softens and starts to brown
- Add a little water if the onion starts to stick
- Add the eggplant, mushrooms and carrots and sautee for 3-4 minutes before adding the garlic
- Sautee for another 3-4 minutes before adding the lentils, pasta sauce, red wine and vegetable stock
- Stir well and allow to come to the boil, then turn heat down and if you have a lid, cover the pan
- Simmer for 20-30 minutes, stirring occasionally, until the lentils are cooked
- Add extra water if needed
- Meanwhile cook your pasta and shred zucchini
- To assemble, toss zucchini through cooked pasta
- Stir spinach and basil through bolognese and serve on top of the 'zoodles'
- Sprinkle with parmesan just before eating
- Serve with salad
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2015/03/21/lentil-bolognese/
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