Life Diet Health

Lentil Bolognese

Laurena@LifeDietHealth

Lentil Bolognese

Hello! The sun is shining and the temperature is 14 degrees centigrade (57f). Woohoo! 😀 It’s time to get out in the garden and the allotment! I’m hoping this week was the last of the frosts! I think we’ll be planting like crazy… lots to go in already and we’ve been starting a few things on the windowsills! Potatoes can go in now – if you’ve a load sprouting in the back of the cupboard just put them in the ground! 😛 I found a box in the cellar at Mums – new potatoes and bakers with really long sprouts! I’m hoping they will bring us some lovely spuds in a couple of months time! 😀 You can start off salad leaves too so you have fresh leaves on hand all the time, try a mix of things such as rocket, sorrel, endive, mizuna, purslane or larger leaves such as chard, spinach and a lettuce such as little gem or cos. Other plants which are easy to grow in the UK include peas, beans, tomatoes, rhubarb, strawberries, courgettes and cucumbers. Do you grow your own food? In the garden? On an allotment? On a windowsill? What works for you? What would you recommend?

Back to the lentil bolognese! 🙂 I wanted to make something which everyone could eat with a bit more substance than just vegetables but with a great umami flavour. Lurking in the pantry I found a packet of green lentils and I decided I would use these as the base for my dish. Green lentils are not something I use very often – we eat red lentils all the time so this made a nice change… and a very tasty one too! 🙂

Umami lentils!

 

The great thing about this dish is that you can easily change it from bolognese to chili with the addition of some red chili flakes and some more paprika. Yumyum!

Lentil Bolognese (Vegan & Free-From)

  • Servings: 1-2
  • Difficulty: easy
  • Print page

Gather

  • 2 cups washed green lentils
  • Boiling water to cover lentils
  • Oil of choice (I used coconut)
  • 1 onion chopped
  • 2 garlic cloves finely chopped
  • 2 tablespoons tomato puree
  • 7 cherry tomatoes quartered
  • 1 teaspoon paprika
  • 1 teaspoon Italian herbs
  • Salt to taste (I used Maldon sea salt)
  • Black pepper
  • 250ml boiling water
  • 1/2 x 400g tin kidney beans drained

Prepare

  1. Wash the lentils then put in a heatproof bowl and pour the boiling water over. Set aside.
  2. Heat (or melt) the oil in a large pan and cook the onion until just starting to change colour.  Add the garlic and cook for a further minute.
  3. Add the tomato puree, the chopped tomatoes, paprika, Italian herbs, salt and pepper and mix well before adding 250ml boiling water.
  4. Drain the lentils and add to the pan, stir, cover and reduce the heat. Cook for 15 minutes.
  5. Check the liquid content of the pan and add more water if necessary- you want there to be some gravy but not too much. Add the kidney beans, stir, cover and cook for a further 10 minutes.
  6. Adjust the seasoning as necessary.
  7. Enjoy!

Tips & Storage

  • Add a splash or a spoonful of your favourite condiment – soya sauce, coconut aminos, marmite, miso etc.
  • Up the spices and play with the flavour – more paprika and red chili flakes turns this into a chili or add a half spoonful of oregano or basil for a richer Italian taste.
  • Get more veggies in – try adding carrot, celery or mushrooms with the onions.
  • Serve with rice, pasta or potatoes.
  • Eat cold as part of a Buddha bowl 🙂
  • Store refrigerated for up to 3 days – the flavour develops with time.
  • Can be frozen in a sealed container for up to three months. Defrost thoroughly before using.

Lentil Bolognese… vegan friendly and gluten free too!

 

 

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