Lentil Bolognese

Lentil Bolognese

Lentil Bolognese

By: Christie Connelly

This delicious recipe makes one cup of dried lentils go a very long way. Plus it’s cheap!


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 cup dried green lentils
  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 1 carrot, finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh oregano
  • 2 medium tomatoes, diced
  • 1 tbsp tomato paste
  • 125mL milk of choice
  • Cooked pasta, to serve

Method


  • Bring large pot of salted water to rapid boil. Add lentils and cook for 20–30 mins until almost tender. Drain and set aside.
  • Heat olive oil in large, deep frying pan over medium heat. Add onion, carrot and celery and cook for 5 mins, stirring often until vegetables have softened slightly. Add garlic and cook for 2 mins more.
  • Add the cooked lentils, herbs, tomato and tomato paste and ½ cup of cold water. Cook for 15 mins, stirring often until tomato softens and breaks down to form a sauce.
  • Season with a little salt and lots of freshly ground black pepper and stir in milk. Serve hot over pasta or baked potato.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Christie Connelly

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.

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