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.