Lentil Bolognese
2016-09-21 19:56:05
Serves 10
Calories: 209kcal
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Nutrition Facts
Serving Size
197g
Servings
10
Amount Per Serving
Calories 396
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 44g
15%
Dietary Fiber 18g
72%
Sugars 7g
Protein 17g
Vitamin A
29%
Vitamin C
17%
Calcium
7%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- • 1/2 cup walnuts, you can lightly roast them if you prefer.
- • 2 tablespoons vegetable oil
- • 1 medium brown or yellow onion, finely chopped
- • 1 medium carrot, finely chopped
- • 1 celery stick, finely chopped (optional)
- • 2 cups of diced mushrooms (optional)
- • 2 garlic cloves, minced
- • 1 tablespoon dried basil
- • 1/2 teaspoon chili powder
- • 600g of tomato sauce or can diced tomatoes
- • 500g cooked lentils
- • 3/4 cup water or bone broth or broth of choice
- • 1/2 cup sliced sun dried tomatoes, after removing it from oil
- • 3 tablespoons of tomato paste
- • 1 teaspoon balsamic vinegar
- • Salt and pepper to taste
- • pasta of choice
Instructions
- 1. Toast walnuts in a large pot over low heat (no oil), stirring regularly until walnuts become fragrant and slightly little darker (around 5 minutes). Transfer toasted walnuts to a small bowl and allow them to cool. Once cooled, crush toasted walnuts and set aside.
- 2. Add oil to a large pot, heat to medium, and add finely diced onion, carrot and celery. Once onion turns golden brown, add minced garlic, dried basil, and chili flakes. Add Mushrooms if using.
- 3. Stir well and cook vegetables further for 2-3 minutes.
- 4. Pour tomatoes, lentils, water, tomato paste, balsamic glaze, crushed walnuts and a pinch of salt into the pot, stir well to combine with onion mixture.
- 5. If batch cooking and you doubled amounts remove some lentil mix aside and put in Tupperware box to cool before adding broth.
- 6. Add broth until desired consistency. Lower heat and allow mixture to simmer for 15 to 20 minutes, stir occasionally.
- 7. Add sundried tomatoes. If you don’t like texture of sundried tomatoes you can omit or add with lentils and leave to cook for softer texture.
- 8. While the lentil bolognese mixture is simmering, start preparing pasta. Fill a large pot with water and a pinch of salt. Bring to a boil. Cook pasta according to package instructions. Drain and set aside.
- 9. Back to the lentil bolognese; before serving, taste adjust seasoning to suit your taste. Then scoop the lentil bolognese into pot of cooked pasta. Stir to combine sauce and pasta.
- 10. Or alternatively you can add one scoop to a bowl of plain pasta if you prefer.
Notes
- This is a very ‘laissez-faire’ recipe and you can use or add any combination of vegetables you have…
- You can add roasted aubergines for a lentil moussaka.
Sincerely Suki https://sincerelysuki.com/
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