For a delicious meat free Bolognese, why not try this delicious Lentil Bolognese or as I like to call it in my house, “Lentilnese”.
2 medium (120g) – Carrots, (I like to use a handful of baby carrots, as I enjoy the taste better).
2 small (20g) – Celery Sticks
1 or 2 – Garlic Cloves.
1/4 Cup (25g) – Walnuts
1 Tbsp. (7g) – Paprika
1 Tsp (2g) – Ground Coriander
1 Tbsp. (20g) – Tomato Paste
3/4 Cups (180ml or 1/2 Can) – Tomatoes, Chopped and peeled
1 1/4 Cup (310ml) – Vegetable Stock (or 1 1/2 – 2 Cups (375 – 500ml) when using dried Split Red Lentils).
1 Can (240g Net weight) – Lentils, drained and rinsed or 1/2 Cup (100g dried Split Red Lentils, rinsed).
1 1/2 – 2 Tbsp.’s (22.5-30ml) – Worcestershire Sauce (or to your own taste)
2 – Bay Leaves
1 Tsp (5ml) – Olive Oil or Coconut Oil
2 Tbsp.’s (11g) – Nutritional Yeast (Optional)
Spaghetti of your choice – (Cooked according to package instructions).
• Add the carrots, celery and walnuts in a blender or food processor and blend it through.
• Heat the oil in a pot and add the carrot mixture along with the rest of the ingredients, except for the nutritional yeast. (Note the quantity of the vegetable stock will depend on the ratio to the type of lentils you use).
• Bring the mixture to a boil and simmer on a medium to high heat for about 25min or about 35min when using dried lentils. (Stir occasionally to prevent the Bolognese from sticking onto the bottom of the pot).
• Add the nutritional yeast after the Bolognese is done and before you serve it.
• To add a little extra taste to the Lentil Bolognese, roast a few cherry tomatoes and use it as a garnish.
• If you have any leftovers or want to cut back on the calories from the spaghetti, then try it on some roasted sweet potato slices. It’s delicious and very filling.
Serves 2 – 3.
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