I’m not a fan of restricted diets and certainly don’t stick to any type of regime when it comes to my eating. However, I do enjoy dabbling with a bit of different recipes for curiosity purposes.
I love meat and am by no means vegan! But when I stumbled upon this recipe online I thought it looked healthy and a little interesting to try out. It’s also quite simple so automatic brownie points there 😉
I attempted to take my own pics for this post (I usually do) except I could NOT seem to make this dish photogenic! We had no chemistry, so I opted for online images (don’t hate me, I had no choice!)
I struggle to add vegetables to my meals everyday (mostly due to lack of organisation) so this lentil/vegie based “bolognese” definitely ticked a few boxes.
While definitely not suited to every palate, we enjoyed this little pasta twist.
I do recommend adding more than the one can of diced tomatoes and a little wine (mine was a little dry), as well as plenty of chilli flakes to boost flavour otherwise it can be a tiny bit bland. I sprinkled parmesan cheese on top as well which of course makes it no longer vegan haha (whoops). You can also add just about any vegetable to the lentils too, next time I might try some mushrooms mixed in.
- 1 tablespoon olive oil or coconut oil
- 2 celery sticks
- 2 carrots, diced
- 1 onion, diced
- 1 can diced organic tomatoes or 1 punnet of chopped cherry tomatoes
- 400 g lentils
- 1/2 cup vegetable or chicken stock
- 2 cloves garlic
- 2 tablespoons chopped parsley
- 1 teaspoon cumin
- Chilli flakes, to taste
- Sea salt and freshly cracked black pepper
- Spiralized zucchini or your choice of pasta, to seree.
1. Sauté the carrot, onion, celery and garlic in the oil for 3 minutes over medium heat or until onion is translucent
2. Add the lentils, tomatoes, stock, spices, salt and pepper and stir through. Allow to simmer for approximately 15 minutes with the lid on, stirring occasionally
3. Add the chopped parsley and remove from flame. Serve with spiralized zucchini or your choice of pasta