lentil bolognese

lentil bolognese

Recently, I partnered up with Healthy Foods Online again to share some of the vast array of delicious and healthy foods that they sell on their website. They very kindly allowed me to choose some ingredients that I wanted to feature on my blog, and share them in some of my recipe posts.

As the weather suddenly transformed into the fully blown Autumnal darkness that we experience where I live, I decided to choose some really nice and comforting, staple ingredients to feature in our collaboration. As soon as the weather gets colder here, all I can ever think about is eating big, hot meals and wearing thick jumpers. I really badly feel the cold – and I’m definitely not a fan of it.

When it came to deciding which ingredients I wanted, I based them around some of my favourite, warming meals. For me, there’s nothing better than food like stews, big bowls of pasta, hot puddings and curries to warm me up. Inspired by these dishes, I decided to choose things like chickpeas, lentils, pasta, and flax seeds from their store, as they are the staples I use in these kinds of recipes at home.

When my ingredients arrived, the weather was still dark and rainy outside – which was the perfect setting for me to start planning some big, comforting recipes. The first of my creations was this Lentil Bolognese. I absolutely love Spaghetti Bolognese, especially when its cold outside. So I just knew I had to make this dish.

For the bulk of the sauce, I blitzed lots of different vegetables like carrot, onion, celery and mushrooms, and combined them with lentils, chopped tomatoes and passata. Then, for flavouring I added lots of seasoning from ingredients like thyme, basil and vegetable stock – and for an added twist I also threw in two of my favourite cooking ingredients; red wine and yeast extract (marmite). The dish contains a great mixture and depth of flavours, and it makes a great way to sneak more vegetables into your diet. It’s also fairly quick to make, and it’s perfect for a good, warming dinner!

After the sauce is made, you can just serve it with whatever pasta you like. I love fettuccine, so I served this with some Rizopia Brown Rice Fettuccine – as their pastas are my favourite. If you have leftovers, you could even use the sauce to make a lasagne, like my Tricolore Lasagne! I hope you enjoy the recipe.

 

lentil bolognese

serves 6-8

ingredients

1 onion

1 courgette/zucchini

3 mushrooms (95g)

1 carrot

2 large sticks celery (200g)

3 large cloves garlic

1 tbsp olive oil 

2 400g tins chopped tomatoes (3 cups worth)

1 1/4 cup (310g) passata

4 tbsp tomato purée

1 tbsp dried basil

1 tbsp dried thyme

2 tbsp Italian seasoning

2 tbsp paprika

1 tbsp smoked paprika

1 tsp chilli powder

1 tbsp yeast extract (marmite)

1 tbsp vegetable stock powder – I used bouillon

1 tsp salt

black pepper to taste

2 400g tins lentils 

1/4 cup (60ml) red wine

 

method

  1. Firstly, add the onion, courgette, carrot, celery, mushrooms and garlic cloves into a food processor, and blitz until finely chopped. Then, place a large wok/frying pan on a medium heat and add in the olive oil. Pour in the chopped vegetables, and fry them in the pan for 5 minutes, stirring.
  2. Next, add in the chopped tomatoes, passata, tomato puree, basil, thyme, italian seasoning, paprika, smoked paprika, chilli powder, yeast extract, vegetable stock powder, salt and pepper. Stir everything together, and lower the heat slightly. Leave to cook, stirring occasionally, for about 10 minutes.
  3. When 10 minutes has passed, add in the lentils and red wine. Stir everything together, and cook for a final 10-15 minutes until the flavours have developed. Then, when the sauce is ready, remove it from the heat and serve.

 

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52 comments:

  1. OMG, I happen to REALLY REALLY love lentils! And I totally feel like they don’t get the love that they deserve. Thank you for fixing that problem and posting this AMAZING lentil bolognese! Giiirrrrlll, this looks SO delicious! The Autumnal darkness has totally taken over my town as well and I can not think of anything more perfect than my jammies and a BIG ole bowl of this lentil bolognese! LOVE LOVE LOVE! Pinned! Cheers, Harriet! <3

  2. oh your bolognese looks divine! so rich and full of flavour, and a whole lot healthier than many of those hearty, heavy meals we associate with the darkening of autumn. hope you can stay warm and the cold doesn’t get to you too badly over the next few months! X

  3. This is such a genius idea, Harriet! It’s a fabulous way of creating a vegetarian bolognese – and it looks incredibly yummy! You never cease to amaze me with your impressive skills at making food healthy and yummy!

  4. Oooo I love this idea! I really enjoy lentils but run out of ideas fast with them! haha I’ve never tried anything like this for whatever reason! It looks fantastic!!

  5. Looks so good Harriet! Lots of spices and flavors going on here for a wonderful plate of comfort food. I bet it smelled fantastic and I love to use wine in my cooking as well, so I’m excited you used red wine here, gives that wonderful depth of flavor. It looks just fantastic over pasta too!

  6. Wow, this looks amazing, Harriet! Just like meat-filled bolognese too, so my carnivorous family wouldn’t even know the difference! I love the versatility of lentils and use them a lot in cooking.. Can’t wait to try this!

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