Meatless Monday – Lentil Bolognese

Lentil BologneseServes 4

We’ve watched a whole heap of food documentaries over the years and the more docos we watch, the more meat free meals we want to eat.

That said, we have some meaty meals that are firm favourites and the FOMO is real. Spag bol is right up there as one of our all time faves, but rather than miss out altogether, in this recipe you can swap out the meat for some lentils, and you’ve got yourself a winner dinner.

This sauce contains all the much loved ingredients of a regular bolognese, with some value added extra veggies and a protein boost from the lentils. Plus, it’s low GI, low in kilojoules and it’s cheap, easy and freezer friendly too.

I only recently realised that parmesan cheese is not vegetarian, so if you really want this to be a meat free meal, choose a different type of cheese altogether.

I’ve updated the recipe with a Thermomix conversion, this dish is super easy to make with or without a thermie, but bear in mind, that the stove top method requires a bit more time and a bit more stock. Serve this up with your favourite pasta or some no carb zoodles!

What’s the one meal you can’t live without?

Ingredients – Traditional

1 onion, chopped finely

4 carrots, finely chopped

3 garlic cloves, crushed

1 tablespoon olive oil

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

1 x 400g tins chopped tomatoes

1 zucchini, roughly chopped

120g dried red lentils

500ml vegetable stock

250g fettucine

2 tablespoons shaved parmesan

How to

1. Heat the oil in a large saucepan and add the onion, carrot and garlic. Cook on a low heat for 15-20 minutes, stirring occasionally until everything is softened.

3. Add lentils, tomato paste, vinegar, stock and zucchini  bring to a simmer and cook for about 40-50  minutes until the lentils are soft and saucy. Splash in more water if you need to and season to taste.

4. Meanwhile cook the pasta or zoodles. Drain and serve with the bolognese and some grated cheese.

Ingredients – Thermomix

1 onion, quartered

4 carrots, peeled and roughly chopped

1 zucchini, roughly chopped

3 garlic cloves, peeled

1 tablespoon olive oil

2 tablespoon tomato paste

1 tablespoon balsamic vinegar

1 tablespoon TM vegetable stock

150ml water

1 tin chopped tomatoes (400g)

120g dried red lentils, rinsed

250g fettucine

2 tablespoons shaved parmesan

How to – Thermomix

1. Add onion, carrot, garlic and zucchini to TM bowl and chop for 4 seconds on speed 6.

2. Add oil and saute for 5 minutes  at Varoma  on speed 1.

3. Add tomatoes, lentils, tomato paste, vinegar, water and stock into TM bowl. Cook for 20 minutes at 100C on reverse speed 1.

4. Meanwhile cook the pasta or zoodles. Drain and serve with the bolognese and some grated cheese.

 

Veggie and Lentil Fettucine

TIP! Once cooled, the sauce can be chilled and kept for up to 3 days. It’s also freezer friendly, simply defrost portions overnight at room temperature and then gently reheat to serve.

  • Lorraine @ Not Quite Nigella

    This looks great! There’s that new food doco on Netflix. I’ve downloaded it to watch on the plane. Have you seen it Sammie?

    • is it What the Health? It almost turned us vegan… But not quite! I’m currently doing a round up of my favourites and that one was top of the list! We will have to compare notes when you get home!

      • This show has almost turned me vegan too. I can’t believe the switch it has flicked in me! I have watched Food Matters and Forks over Knives now too xx

        • I’m just putting a post together of all my favourites – am rewatching Fed Up (SO good) Fat Sick and Nearly Dead and a newish Aussie one called Over Fed and Under Nourished. Oh and don’t forget In Defense of Food. BEST!

  • It’s going straight to my menu this week Sammie!! Thank you!!! xoxox I’m Vego for 2 weeks now 🙂 AND….. SOY capps. I am doing it! Feeling proud 🙂 V!

    • Yay! We’re still eating the last of the meat in the freezer but I did make my own almond milk today and it’s so much better than store bought! This is really yummy – I took it to the Asylum Seekers Centre for lunch on Friday and it was a big hit!

  • I have been craving a pasta dish for ages and this looks delicious 🙂

  • merilyn

    thankyou sammie!
    i’m cooking a lot of vegetarian dishes too!
    mr m loves lentils but I never have … think I was fed too many pea soups when I was little!
    they all give me the bloat!
    lol m:)X

    • I love lentils! Sorry to hear about the pea soup overdose, but belly bloats are no fun at all. You’ll just have to be a lentil free zone 🙂