Lentil Bolognaise

Cheap. Healthy. Filling.

This 'old faithful' is not only cheap and healthy, it also contains a tonne of flavour whilst being super quick to make. The lentil sauce can be used in a bunch of different ways, I sometimes make a big batch and have some on toast the next day for a nutritious start to the day.

Ingredients

(measurements are guidelines, feel free to adjust to taste)

• 1 tablespoon olive oil, or to taste
• 1 onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 1/2 red bell pepper, thinly sliced
• 1 carrot, cut into small cubes
• 1/2 cup thinly sliced mushrooms
• 1/2 cup red wine
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 can green or brown lentils, drained
• 1 teaspoon ground paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon mixed dried herbs (optional)
• 1 pinch ground nutmeg (optional)
• Salt to taste
• Pepper to taste

Steps

1. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
2. Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes. Add salt and pepper to taste.

Cook's Notes

Substitute white wine for the red wine if preferred.

You can also use dried lentils for this recipe. Rinse well, put into a saucepan, and cover with cold water. Bring to a boil; reduce heat and simmer uncovered until tender, about 30 minutes. Drain and use in the recipe.

Nutrition Facts

Per Serving: 202 calories; protein 9g; carbohydrates 27.2g; fat 3.9g; sodium 398.6mg.