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.
3 mushrooms (95g)
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 tsp salt
black pepper to taste
1/4 cup (60ml) red wine
- 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.
- 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.
- 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.