September – Lentil Bolognese

This lentil bolognese is always a winner, no matter the season. We made this one with whole red lentils from Burrum Biodynamics and served it with spelt pasta from Powlett Hill Farm.

We like to add lots of seasonal veg to our bolognese. This recipe uses carrot, celeriac, mushrooms, red capsicum and kale. You can adjust the veggies depending on what’s in season. Roasted pumpkin goes really well in this dish as does zucchini!

It’s best to soak your lentils for about 8hrs or overnight. This helps brake down the phytic acid and makes the lentils easier to digest. Just pour enough cold water to cover lentils and add a teaspoon of apple cider vinegar. Once soaked, drain and rinse under cold water.

Ingredients

Olive oil
1 onion, finely diced
5 garlic cloves, crushed
1 large carrot, grated
1/2 c celeriac, grated
2 bay leaves
1 sprig fresh rosemary
1.5 tsp sweet paprika
1 tsp smoked paprika
1 tsp dried oregano
1 c whole red lentils
1 red capsicum, roasted
handful of kale, chopped
6 mushrooms, sliced
1 c veggie stock (optional)
100ml aigre doux vinegar
2-3 tins diced tomatoes
small handful fresh thyme

Spelt pasta and fresh parsley to serve

Method

  1. Add enough olive oil to brown onion in a large heavy saucepan. Once browned and softened add the garlic and stir for a minute or two over a low heat.
  2. Next add the grated veg and continue to cook until slightly softened.
  3. Then add the bay leaves, rosemary and spices, along with the pre-soaked lentils. Add more oil and/or a little water if it starts to stick to the pan. Cook for a further couple of minutes.
  4. Add any extra veg you’d like here, along with the stock (or substitute for water) vinegar and tomatoes.
  5. Bring to a gentle boil and then simmer for at least 20 minutes or until lentils are cooked through. You can add the fresh thyme here whilst it’s simmering.
  6. Serve over spelt pasta and garnish with parsley and extra olive oil.

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