Protein Packed Brown Lentil & Veggie Bolognese

This recipe I adapted from a brilliantly easy recipe from the I Quit Sugar website.

To be fair most of my inspiration has come from other people’s recipes and ideas, because I’m not quite there yet on the creative flair when it comes to good food.

The reason I wanted to make a bolognese this time, was merely down to the fact that we’d received, via the project, a few packs of diced vegetables brilliantly described as a ‘veg base’.   As the kind of person whom no longer frequents large supermarkets (only on the odd occasion where needs must), it somehow doesn’t surprise me that people are buying these ready made pots of diced veg.

Sadly, in today’s society people are in a rush. They want things now, rather than taking the time to pick (or even grow) their own veg.  They want things already peeled, already washed and now it seems – cut and diced!

Makes me sad, but as I’m not one to throw anything away I had to find a use for these before their use-by date really did go out of date!  Just so you know we’d received these on Friday, 25th March and the use-by date had already passed by two days!   But, funnily enough, they were still OK to cook, let alone eat!

So here’s what became of them!

What you’ll need (if you’ve not got one of those ready packaged diced veg!)

A bit of oil
2 celery sticks diced
1 onion diced
2 carrots diced
1 tin of chopped tomato’s or a jar of pasta sauce (I used a basil & tomato one)
1 tin of 400g brown lentils (mine were out of date by about 3 months)
1 cube of stock (vegetable) plus some water if required
2 cloves of garlic
2 handfuls of chopped fresh parsley (but I’m sure the dried stuff will do just as nicely)
1 teaspoon of cumin
1 teaspoon of chili flakes
a dash of salt and pepper (to taste)
some pasta of your choice (up to you)

What you’ll need to do:

Stick the oil in a wok or pan (non stick), throw in all the diced veg and garlic. Slowly cook on a medium heat until the veg softens, then stick on the lentils, tomatoes (or pasta sauce), the parsley and other herbs and crumble in the veg stock cube.  If the consistency is a little too thick throw in some water to loosen it up a bit so it’s not too dry.

Allow to heat through and simmer for 10-15 minutes or so.  Whilst that’s simmering cook the pasta according to the instructions on the packet or however you like it!

Then serve, with a little pit of parsley to make it look pretty!

Nice yeah?




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