Lentil bolognese with gluten-free pasta

Stuffed red lentil bolognese

You’re looking at an Italian delicacy – bolognese in a vegetable-rich, wholefood twist! Despite being a wholemeal version of a rather classic Italian pasta, it doesn’t taste inferior – quite the opposite! It’s tasty, filling and nutritious, yet easy on the tummy without overloading your body with excess fat and gluten. The dish is also bursting with vegetables, making it a real treat for those who might not otherwise be such big fans of vegetables. Prepare a bolognese for dinner or serve it at a party for friends!

Quantity: for four
Preparation time: 60 minutes
Severity: light
To prepare you need:

• 200 g dried red lentils
• 50 g chopped celery
• 1 medium onion (finely chopped)
• 1 teaspoon onion powder
• ¼ teaspoon chilli flakes
• 1 teaspoon of Italian herb mix
• 200 g grated carrots
• 4 cloves of garlic (crushed)
• 1 tablespoon of water or vegetable broth
• 280 g fresh champignons (chopped into small cubes)
• 750 g crushed tomatoes
• 1 teaspoon coconut sugar or maple syrup
• 480 ml vegetable broth or water
• sea salt and pepper (to taste)
• 250 g gluten-free pasta , to taste
• 1 bay leaf (to taste)
• fresh basil (to serve)

How to make a bolognese lens?

First, heat a high-sided pan or pot and add the chopped onion, celery, mushrooms, carrot and water or vegetable stock. Water (or broth) replaces the oil in the recipe. Sauté the vegetables for 3-4 minutes and then mix in the crushed garlic, coconut sugar or maple syrup and seasonings. Simmer for another 1-2 minutes, stirring constantly.

Then stir in the crushed tomatoes, stock or water, lentils and bay leaf. Stir well, bring the mixture to the boil and simmer for another 20 minutes until the lentils are soft and the excess liquid has evaporated. While the sauce is bubbling, cook your favourite gluten-free pasta according to the instructions on the packet.

When the bolognese is ready, add salt and pepper to taste and serve with pasta and fresh basil. Enjoy!