Lentil and Veggie Bolognese


Lentil and Veggie Bolognese

We are always on the hunt for wholesome, veggie-packed dinners that are perfectly suited for the freezer and easily re-heated or used as left overs for lunch the next day. Our friend Emma Cook, founder of The Australian Natural Soap Company, has kindly shared her favourite pasta dish with us that we had to pass onto you! Enjoy!

Recipe: Lentil and Veggie Bolognese

Ingredients

  • A splash of macadamia oil (can substitute with Extra Virgin Olive Oil)
  • 1 clove of crushed garlic -1 red chilli (medium heat)
  • 1 red onion (or 3 spring onions if you prefer)
  • 2 fresh bay leaves (or dried)
  • 4 large field mushrooms (or 1/2 a cup of swiss brown mushrooms if you prefer)
  • 1 red sweet chilli (or a small red capsicum if you prefer)
  • 1 zucchini grated
  • 200g dried red lentils
  • 1 bottle of low salt passata sauce
  • 1 cup of chopped fresh herbs (I use a combination of parsley, oregano and thyme but basil, chives, dill, sage, coriander or mint can also work, depending on your preference and what’s on offer at your local market!)
  • 375g of your favourite dried pasta or zoodles!

Method

  1. Boil the red lentils until tender and drain
  2. Prepare your pasta while cooking the sauce
  3. Heat the oil in a fry pan
  4. Lightly fry the garlic, chilli and bayleaf for 1 minute and then add the onion and lightly fry until the onion is soft.
  5. Add mushrooms and cook for 3 minutes or until soft
  6. Add capsicum zucchini and cook for a further 2 minutes or until all ingredients are lightly fried (grated zucchini gives pasta sauces a beautiful texture)
  7. Add lentils and fresh herbs and cook for a further minute.
  8. Add the pasata and cook for at least 5 minute - you’ll know when the sauce looks ready.
  9. Season with salt and pepper to taste.
    Top the drained pasta with the sauce

Make sure you make enough for leftovers! I find the pasta sauce is often even better the next day!

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