fibre-packed lentil bolognese
Check out this brilliant fibre bolognese recipe! Batch cook a load of this and then dig out of the freezer when you need to get dinner on the table, fast.
This recipe is a great alternative to mince to increase that fibre intake!
high-fibre | veggie
whois: Andy White Freelance WordPress Developer London
4 portions make double and freeze!
for the sauce
1 tbsp olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tsp tomato puree
75ml dry white wine (optional)
1 x 400g can chopped tomatoes
for the bolognese
10g dried mushrooms
250g packet puy lentils
400g wholemeal pasta
handful of parmesan or vegetarian hard cheese, finely grated
- First, make the sauce.
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onion, carrot and celery, season and stir around the pan.
- Reduce the heat to low, cover and leave for 10 mins, stirring occasionally to stop it from catching.
- Turn the heat back to medium, add the tomato puree and stir around the pan for a minute or two.
- Pour over the wine if using and let bubble away.
- Add the tomatoes and 200ml (about half a can) of water and bring up to the boil.
- Leave to simmer for 20 minutes
- Use a stick blender to whiz until smooth and season to taste.
- Meanwhile, cover the mushrooms with boiling water and leave for 5 minutes until softened.
- Drain, reserving the water and finely chop.
- Add to the pan along with the soaking water and lentils and simmer for 10-15 minutes.
- Cook the pasta according to packet instructions.
- Drain, reserving a little of the cooking water and toss through the sauce.
- Loosen with a little cooking water if needed.
- Serve in bowls with some cheese scattered over if you like. ⠀⠀⠀⠀
Tip: No need to peel the carrot – vegetable skins are a great source of fibre!