Red Lentil Bolognese
Whether you're a plant-based eater or just trying to decrease your meat intake, this is a great hearty weekly meal that will satisfy the biggest carnivore. So what's so good about lentils anyway?
They're an amazing source of fibre and plant-based protein. They're a brilliant source of folate (a B-vitamin that helps support red blood cell formation and proper nerve functions) particularly important in early pregnancy. They're also a good source of magnesium, iron and calcium, so basically pretty awesome nutritionally speaking.
Plus, did I mention lentils are super cheap to buy, especially in bulk! So they're just a winning ingredient to try to incorporate into your families diet. Finding delicious ways to do that is key!
This bolognese is just the ticket. Enjoy x
A great way to incorporate some fibre and plant-based protein into your families diet is a delicious way!
Ingredients:
1 packet gluten free spaghetti
1 Tbsp olive oil
2 cloves garlic, finely chopped
1/2 brown onion, finely diced
2 small carrots, finely diced
1 cup dried red lentils
1 400g can of tinned tomatoes
3 cups vegetable stock
1 tbsp dried mixed herbs
handful fresh basil, to serve
Directions:
Heat the oil in a large pan and add the onion, garlic and carrot cook for 4-5 minutes until it starts to soften.
Add the lentils, tinned tomatoes, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft and the liquid is gone and it is a bolognese consistency (careful not to let the bottom burn).
While the lentil mixture is simmering, cook your spaghetti as per packet instructions, then drain and set aside.
Serve the bolognese over the cooked spaghetti and garnish with some fresh basil and some vegan parmesan cheese.
