Warming Vegetable Bolognese

The most famous pasta dish is Spaghetti Bolognese, everyone knows and loves it (well almost everyone!). Warming, nourishing, filling and the rich tomato, garlic and herb flavours combined creates a quick dish for anyone to enjoy. But for all you vegetarians and vegans out there, here is a recipe for you! 

The bolognese can be combined with many different options! The lightest meal would be to add it to a base of my marinated kale and spinach salad (click here for the recipe). In contrast for a more comfort food dish that is still clean, is on a bed of spaghetti rice pasta (gluten free)! This is the closest to the 'traditional' Spaghetti Bolognese and tastes amazing! 

SERVES 6

Ingredients:

1 chopped red onion
1 finely diced carrot
1 finely diced courgette
1/2 of a red, orange and yellow pepper (finely chopped)
3 cloves crushed garlic
1 tsp dried basil
2 tsp dried oregano
Salt and pepper to taste
1 tin of Puy lentils (400g)
2 tins of tomatoes (800g in total)
(Optional: 1 glass of dry white wine)

Instructions:

1) Put a dash of sunflower oil with the chopped onion in a pan, stir regularly until browning.

2) Add the chopped carrot, chopped peppers and diced courgette. Cook gently for 10 minutes.

3) Add the crushed cloves of garlic, basil, oregano, salt and pepper. Stir until mixed.

4) Add the lentils, tinned tomatoes and wine if you are adding.

5)  Bring to a simmer, cover and cook for 15 minutes. Stir occasionally and add a small amount of water if necessary.

6) Prepare the rice pasta/ kale salad (or both if you fancy!).

7) Top the bolognese with chopped basil and a sprinkle of grated parmesan, and serve!

Above is a photo of my kale salad before topping with the warming bolognese. (A bit of added quinoa for extra protein)

Below is very much the clean comfort food version of this dish! The vegetables, lentils and tomato flavours mixed with the rice pasta was delicious!