Healthy Meal Plan: Lentil Bolognese
I recently purchased Deliciously Ella’s beautiful healthy cookbook and fell in love with this recipe. Unfortunately I cannot take this book with me to the Dominican Republic so I have copied out this recipe to use there and for you to enjoy.
- 3 large carrots (450g)
- 175g sun-dried tomatoes
- 3 cloves of garlic, peeled and crushed
- 2 x 400g tins chopped tomatoes
- 2 tubes of tomato puree (400g)
- 2 1/2 mugs green lentils (500g)
- 500g gluten-free pasta
- salt and pepper
Start by peeling and grating the carrots using the coarse side of your grater. Chop the sun-dried tomatoes into small pieces.
Add the grated carrot, chopped sun-dried tomatoes and crushed garlic into a large saucepan with the tins of chopped tomatoes, tomato puree, lentils and 1 1/2 mugs (450ml) boiling water.
Stir everything together and then allow the mixture to simmer for 45 minutes to an hour, stirring every now and again as it cooks.
Once it’s almost ready, cook the pasta until al-dente, drain it and mix it into the bolognese. Serve with pasta.
You can try adding some kidney beans to this at the end to give it an even chunkier texture and an extra boost of protein.