Recipe to Love: Lentil Bolognese

Looking for a yummy recipe to start the weekend off with mega-fuel and nutrition — so you can whip down the canal or the ski and sliding hills?

Have we got you covered! 

This yummy recipe from TummyThyme fits the bill beautifully. Aaaand it will get you started on eating more fibre! 

Lentil Bolognese 

2 tbsp olive oil

1 large onion

2 cloves garlic, minced

2 tsp dried oregano

1 tsp dried basil

1 tsp dried thyme

½ tsp red pepper flakes

1 large carrot

2 stalks celery

1 red pepper

2 tbsp tomato paste

1 can (28 oz-796 ml) unsalted tomatoes with the juice

1 cup low sodium vegetable broth

1 ¼ cup lentils*

Heat olive oil in large saucepan. Cook onion and garlic over medium heat until soft (about 5 minutes). Add seasonings and cook, stirring, for one minute. 

Add carrot, celery and red pepper and cook until soft (another 5 minutes)

Add tomato paste, tomatoes with juice, broth and lentils. Bring to boil, then simmer, uncovered for about 45 minutes.

Serve over cooked whole wheat pasta, brown rice or quinoa. 

* If you use red lentils, you can puree the sauce into a smooth rosé-style blend for kids who are intimidated by the look of lentils or a new food.  If you use brown or green lentils, it is best to leave the sauce as it is.   

 

 

 

 

 

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