Lentil Bolognese

“ Lentil Bolognese is a favourite in our house and is my go to comfort food. I always tend to use brown rice pasta because I don’t get that horrible bloated feeling that I get with white pasta. Lentils are high in fibre and full of good protein ”

INGREDIENTS
  • Coconut oil
  • 1 small onion finely chopped
  • 2 cloves of garlic crushed
  • 2 tsp oregano (you can use mixed herbs too if you like)
  • Chopped veg of your choice (I tend to use 1 courgette and a couple of celery sticks and but feel free to experiment!)
  • 300g Dried red lentils
  • 1 tin of chopped tomatoes
  • 1.5-2lt good quality vegetable stock
  • 5 sun dried tomatoes sliced
  • 2 big handfuls of spinach (optional)
  • Brown Rice Spaghetti
(The dried lentils can be substituted for the canned lentils if you are in a hurry!)
METHOD
  • Heat your oil in a decent sized frying/sauté pan over a medium heat.
  • Add onions and any other veg that you are using. Once they have softened slightly (around 10 mins) add your herbs and garlic and cook for a further 2 minutes.
  • Add the lentils and tinned tomatoes - give it a good stir to combine.
  • Add 1 litre of stock and stir again.
  • Keep stirring every now and then to stop it from sticking and keep topping it up with stock when it starts to become too dry. You're aiming for a bolognese texture remember but the lentils will suck up a lot of the water.
  • Once the lentils are cooked through but still have a slight bite (around 40 mins) stir through your sundried tomatoes and season to taste. Sundried tomatoes can be quite salty so easy on the salt.
  • At this point,if you’re using spinach for an added boost, chuck it in and stir until it wilts slightly.
  • Serve with your spaghetti cooked to packet instructions