Skip to main content

LENTIL BOLOGNESE

INGREDIENTS
  • 1 large onion
  • 4 garlic cloves
  • 2 big carrots
  • 2 celery stalks
  • 1 portobello mushroom
  • 1 red pepper
  • 2 tbsp avocado oil (or vegetable oil)
  • 1/2 tsp salt
  • 3/4 cup red wine
  • 2 cups cooked lentils (I use french lentils)
  • 2 cups crushed tomatoes
  • 2 bay leaves
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tbsp coconut sugar (or brown sugar)
  • 1 tbsp lemon juice
  • salt & pepper to taste
  • 3/4 cup water
  • 1 large handful of fresh parsley, finely chopped
  • pasta, spaghetti squash, rice…etc. for serving


INSTRUCTIONS

  1. Add the onion, garlic, carrots, celery, mushroom, and pepper to a food processor and chop into small bits.
  2. Heat the oil in a pan on medium-high heat and add in the chopped vegetables and salt.
  3. Brown the vegetables in the pan for 15 minutes, stirring frequently. (Do not skip this step! Browing the vegetables is where all the flavour happens!)
  4. Once the vegetables are browned, add in the wine. Cook on medium heat until the wine evaporates.
  5. Next, add in the lentils, and crushed tomatoes, and the rest of the ingredients (except the pasta) and mix together until well combined.
  6. Lower the heat to low, add in the water and let cook down for another 20 minutes.
  7. Remove the bay leaves and slightly pulse the sauce with an emulsion blender.
  8. Serve over your favorite spaghetti or pasta.

Recipes Source : Click Here

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4...
Post a Comment
Read more

The Best Chicken Parmesan

Ingredients Marinara Sauce 1 Tbsp olive oil 1/4 cup finely chopped yellow onion 2 garlic cloves, minced (2 tsp) 1 (28 oz) can crushed Roma tomatoes 1/4 tsp dried oregano 2 fresh basil sprigs* salt and freshly ground black pepper Chicken 2 (8 oz) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness 2 oz whole-milk mozzarella cheese, shredded (1/2 cup) 2 oz provolone cheese**, shredded (1/2 cup) 1 large egg 1 Tbsp all-purpose flour 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup) 1/2 cup Panko bread crumbs 1/2 tsp garlic powder 1/4 tsp dried oregano 1/3 cup olive oil 1/4 cup torn fresh basil Instructions For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat.  Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer.  Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.  Bring mixture to a simmer then reduce heat ...
Post a Comment
Read more

QUINOA CHOCOLATE BROWNIE

INGREDIENTS 3/4 cup / 160g Quinoa 1 2/3 cups / 250g Raisins 3 tbsp Cocoa 3/4 cup / 115g Hazelnuts 1 1/4 cups / 300 ml water + water for soaking INSTRUCTIONS Soak the quinoa for half an hour. Drain the quinoa and preheat oven to 190C / 375F. Add the cocoa, fresh water, and 1 cup of the raisins (remaining raisins are for the frosting) to your blender and blend for 3 minutes until the quinoa is all broken. Pour the quinoa brownie batter into a lined pan that’s about 30 by 22 cm. Bake for 50 minutes then take brownies out of the oven and leave for 10 mins to firm up. Blend together the hazelnuts and the remaining raisins until they stick together into a ball. Stop blending if the motor is struggling – this frosting isn’t supposed to be smooth. Remove the quinoa brownie base from the pan and dollop on the hazelnut mixture. The hazelnut mixture is firm so you will need to use a knife or your fingers to spread a layer on top. Garnish this gluten free brownie with fruit if you like and it will...
Post a Comment
Read more