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Love is a fruit in season at all times, and within reach of every hand - Mother Teresa

LENTIL WALNUT BOLOGNESE

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Cool nights and warm meals, a perfect foil for the cold. Delicious warm veggie meals are cousins to a summer salad, both made with vegetables and a protein. Autumn mid-week meals don’t get any healthier than a bowl of lentil walnut Bolognese: it’s hearty and delicious. Most agree a mid-week meal is time precious, and this bolognese delivers with little prep necessary, leaving time to be spent with the children to help with homework or time with your partner to chat about the day while the meal simmers on the stove.

The recipe is open to change: leave out the walnuts if they’re not to your liking, add a different herb for flavour or choose your favourite pasta; the options are almost endless.

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Health benefits:

·       Brown, green, yellow, red or black — lentils are low in calories, rich in iron and folate and an excellent source of protein. They pack health-promoting polyphenols and may reduce several heart disease risk factors. They're easily cooked in 5–20 minutes, which — like soaking — reduces their anti-nutrient content.

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LENTIL WALNUT BOLOGNESE

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1 onion, diced

3 garlic cloves, crushed

2 medium carrots, grated

2 stalks celery, finely chopped

1/3 cup white grape juice

1 cup vegetable stock

1 cup mushrooms, diced

400g tin puy lentils

2 400g tins crushed tomatoes

2 bay leaves

handful of parsley

½ cup walnuts, chopped

sea salt and black pepper

On medium heat, sauté the onion, carrots and celery with a splash of water for 5 minutes until translucent. Deglaze it by adding white grape juice and cook another 5 minutes until evaporated. Add the stock, mushrooms, lentils, tomatoes, bay leaves, parsley and simmer for 20 minutes. Stir in the walnuts and season with salt and pepper. Pour cooked spaghetti into the Bolognese, gently stir and serve in bowls topped with parsley or tomato and avocado chunks and sprouts. Enjoy!