A veggie version of the much-loved classic, with the same rich, sticky, tomatoey texture. Nutrient-packed lentils, hearty wholewheat pasta, and a kick of creamy feta – boogie on down to tasty town.
GROOVY LENTIL BOLOGNESE
GROOVY LENTIL BOLOGNESE
with whole wheat pasta, feta & fresh chilli
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Carrots
- Chilli
- Chillies
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Danish Feta
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lentils
- NOMU Provençal Rub
- Onion
- Onions
- Sherry
- Vegetable Stock
- Wholewheat Fusilli
From your kitchen:
- Salt & Pepper
- Sugar/Sweetener/Honey
- Oil (cooking, olive & coconut)
- Water
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STOCK UP
Boil the kettle. Dilute the stock with 50ml of boiling water.
‘BOLOGNESE’ SAUCE
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped onion and grated carrot for 6-8 minutes until tender. Add the grated garlic and chopped Chilli to taste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomatoes, drained Lentils, and diluted stock. Stir in the sherry (optional) and Provençal Rub and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 15-20 minutes until reduced and sticky. Give it a stir every 5-10 minutes. If it becomes too thick, slowly add water in 20ml increments.
FUSILLI PASTA
While the sauce is simmering, bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
ALMOST THERE
When the sauce is nearing completion, add seasoning and a sweetener of choice to taste. Remove the pan from the heat.
INDULGE!
Time to enjoy this winter warmer! Dish up a generous bowl of pasta and smother in the sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with some remaining fresh Chilli, if you like. Scrumptious, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STOCK UP
Boil the kettle. Dilute the stock with 100ml of boiling water.
‘BOLOGNESE’ SAUCE
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped onion and grated carrot for 8-10 minutes until tender. Add the grated garlic and chopped Chilli to taste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomatoes, drained Lentils, and diluted stock. Stir in the sherry (optional) and Provençal Rub and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 20-25 minutes until reduced and sticky. Give it a stir every 5-10 minutes. If it becomes too thick, slowly add water in 20ml increments.
FUSILLI PASTA
While the sauce is simmering, bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
ALMOST THERE
When the sauce is nearing completion, add seasoning and a sweetener of choice to taste. Remove the pan from the heat.
INDULGE!
Time to enjoy this winter warmer! Dish up a generous bowl of pasta and smother in the sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with some remaining fresh Chilli, if you like. Scrumptious, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STOCK UP
Boil the kettle. Dilute the stock with 100ml of boiling water.
‘BOLOGNESE’ SAUCE
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped onion and grated carrot for 8-10 minutes until tender. Add the grated garlic and chopped Chilli to taste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomatoes, drained Lentils, and diluted stock. Stir in the sherry (optional) and Provençal Rub and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 20-25 minutes until reduced and sticky. Give it a stir every 5-10 minutes. If it becomes too thick, slowly add water in 20ml increments.
FUSILLI PASTA
While the sauce is simmering, bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
ALMOST THERE
When the sauce is nearing completion, add seasoning and a sweetener of choice to taste. Remove the pan from the heat.
INDULGE!
Time to enjoy this winter warmer! Dish up a generous bowl of pasta and smother in the sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with some remaining fresh Chilli, if you like. Scrumptious, Chef!
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
STOCK UP
Boil the kettle. Dilute the stock with 150ml of boiling water.
‘BOLOGNESE’ SAUCE
Place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped onion and grated carrot for 10-12 minutes until tender. Add the grated garlic and chopped Chilli to taste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomatoes, drained Lentils, and diluted stock. Stir in the sherry (optional) and Provençal Rub and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 25-30 minutes until reduced and sticky. Give it a stir every 5-10 minutes. If it becomes too thick, slowly add water in 20ml increments.
FUSILLI PASTA
While the sauce is simmering, bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
ALMOST THERE
When the sauce is nearing completion, add seasoning and a sweetener of choice to taste. Remove the pan from the heat.
INDULGE!
Time to enjoy this winter warmer! Dish up a generous bowl of pasta and smother in the sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with some remaining fresh Chilli, if you like. Scrumptious, Chef!
Frequently Asked Questions
What is the preparation time for GROOVY LENTIL BOLOGNESE?
The preparation time for GROOVY LENTIL BOLOGNESE with whole wheat pasta, feta & fresh chilli is between 20 and 35 minutes.
What is the total time required to make GROOVY LENTIL BOLOGNESE with whole wheat pasta, feta & fresh chilli?
The total time required to make GROOVY LENTIL BOLOGNESE with whole wheat pasta, feta & fresh chilli is between 35 and 50 minutes.
How many servings does GROOVY LENTIL BOLOGNESE provide?
4 servings
What are the main ingredients in GROOVY LENTIL BOLOGNESE?
Carrots, Chilli, Chillies, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Danish Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, Lentils, NOMU Provençal Rub, Onion, Onions, Sherry, Vegetable Stock, Wholewheat Fusilli
What is the nutritional information of GROOVY LENTIL BOLOGNESE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare GROOVY LENTIL BOLOGNESE?
BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! STOCK UP: Boil the kettle. Dilute the stock with 100ml of boiling water. FUSILLI PASTA: While the sauce is simmering, bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking. ALMOST THERE: When the sauce is nearing completion, add seasoning and a sweetener of choice to taste. Remove the pan from the heat. INDULGE!: Time to enjoy this winter warmer! Dish up a generous bowl of pasta and smother in the sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with some remaining fresh chilli, if you like. Scrumptious, Chef! ‘BOLOGNESE’ SAUCE: Place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the chopped onion and grated carrot for 8-10 minutes until tender. Add the grated garlic and chopped chilli to taste and fry for 1-2 minutes until fragrant. Add the cooked chopped tomatoes, drained lentils, and diluted stock. Stir in the sherry (optional) and Provençal Rub and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 20-25 minutes until reduced and sticky. Give it a stir every 5-10 minutes. If it becomes too thick, slowly add water in 20ml increments.
What should be prepared from my kitchen to make GROOVY LENTIL BOLOGNESE?
Carrots, Chilli, Chillies, Cooked Chopped Tomato, Cooked Chopped Tomatoes, Danish Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, Lentils, NOMU Provençal Rub, Onion, Onions, Sherry, Vegetable Stock, Wholewheat Fusilli
How many calories does GROOVY LENTIL BOLOGNESE have?
calories
How much fat content does GROOVY LENTIL BOLOGNESE have?
grams
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