Lentil Bolognese is a store-cupboard staple. Lentils are full of nutrients, most notably fibre, protein, B vitamins, iron, magnesium, zinc and potassium. These humble and inexpensive seeds are well worth including in your diet regularly, and they make a great mince meat substitute.
3 tbsp olive oil
2 white onions, diced
5 cloves of garlic, diced
2 bay leaves
3 carrots, diced
1 tbsp chopped dried mushrooms
200g dried lentils (a mix of green/red/brown is nice for different textures)
2 tbsp balsamic vinegar
2 tins chopped tomatoes
1 glass red wine
salt and black pepper to taste
pasta and nutritional yeast to serve
Sauté the onion, garlic and bay in the olive oil over a medium high heat until it’s soft and golden.
Add the carrots, mushrooms, lentils, vinegar and tomatoes. Stir then cover with the water and season well.
Simmer until the sauce is rich and thick and the lentils are cooked through. Test them after 15 minutes and add more water if necessary.
Taste and adjust the seasoning with more salt and pepper as you like. Then serve.
Stir some of the sauce through the drained spaghetti and loosen it with a little reserved pasta water. Then serve in bowls with extra sauce on top. Finish with a sprinkle of nutritional yeast flakes for a salty, cheesy topping.
Brussels sprouts are in season and are certainly not just for Christmas Day. Have you been adding them to your boxes? What’s your favourite sprout recipe? I love sautéing them like this with garlic, herbs, nuts and citrus, then folding them through pasta. They’re also brilliant stirred through rice or another cooked grain like barley, quinoa, buckwheat etc for a gorgeous warm salad. Here’s my sprout spaghetti recipe, it makes a stunning mid-week meal and will only take as long as the time to boil your pasta. Quick, festive and delicious!
Ingredients (per person)
70-100g dry spaghetti (depending on appetite) or other grain/pulse of your choice eg quinoa, rice…
1 heaped tbsp butter (I use our new dairy free Natruli blocks)
2 tbsp extra virgin olive oil
1 clove of garlic
7 Brussels sprouts, thinly sliced
a small handful of hazelnuts, roughly chopped
3 sprigs of rosemary
1/2 tsp lemon zest
2 tbsp lemon juice
salt and pepper to taste (it’s extra good with lots of black pepper!)
Bring a large pot of water to the boil, meanwhile chop your sprouts, garlic and hazelnuts.
Generously salt the boiling water and drop in the pasta. Give it an occasional stir to prevent it from clumping or sticking to the bottom. While the pasta cooks, prepare the rest of the dish.
In a wide pan, melt the butter, add the oil and sprouts, hazelnuts, garlic and rosemary. Stir fry for a few minutes then season well with salt and pepper.
Add the zest and juice of the lemon when the sprouts turn bright green and are mostly cooked through. Stir well, taste and adjust the seasoning if need with more salt, pepper or lemon. Turn off the heat for now.
Drain the pasta but reserve a mug or so of the starchy cooking water. Add the pasta to the sprouts and turn the heat back on. Add a few splashes of the cooking water and mix the pasta and buttery sprouts together. The pasta water and butter should create a delicious, light, lemony sauce. Taste again and you’ll probably want to add more black pepper.
Serve in bowls and top with grated cheese or nutritional yeast flakes if you like. Enjoy!
We all have those days when we really really can’t be bothered to cook. Ordering a takeaway is such a nice treat, but it can take forever to arrive and be quite pricey. So on those days where you have no energy and your family is hangry, there’s always our ready made organic sauces for a bit of a shortcut. Look out for my ‘fast fakeaway’ recipes (if they can even be called recipes) using our range of organic, ready made sauces. I promise they are all super simple and extraordinarily tasty!
First up is this simple spaghetti with lentil ragu. This meal serves 4 or 5 people generously, takes less than 15 minutes and costs under €7 to put together.