Lentil Bolognese (veg, gluten free, dairy free)
Updated: Jun 22, 2019
1 Tbsp olive oil
1 large brown onion chopped
5 cloves of garlic
5-7 large cup mushrooms
1 small can of tomato paste
1 large can of organic diced tomatoes
1 tsp dried basil
1 tsp dried oregano
1 large chilli or cilli flakes
1 Tbsp of brown sugar or stevia
1/2 cup (120 ml) water
3/4 cup (144 g) red lentils
Whole grain, Quinoa or Buckwheat Pasta
Heat pan to medium heat and add oil, onion and garlic. Sauté for 2-3 minutes until slightly softened and fragrant (turn down heat if browning) and boil water in a separate sauce pan for the lentils.
Boil lentils for 5 minutes and drain. Refill the Saucepan as you will need to boil the Zucchini noodles.
Add mushrooms and a pinch of salt and stir your main pan. Cook for 3-4 minutes then add your sliced tomato's and tomato paste and simmer on low.
Add lentils, basil, oregano, and water and increase heat slightly and bring mixture to a simmer, then reduce heat to low/medium-low and continue.
While the sauce is cooking, spiralize your zucchini into noodles using a spiralize tool and lightly boil for 2 minutes and drain.
Once everything is cooked , taste and adjust seasonings as needed. Add a touch more salt and the brown sugar and chilli if you like it hot.
Serve the bolognese over the your choice of pasta.