What are the main ingredients in GROOVY LENTIL BOLOGNESE?

Salt & Pepper, Sugar/Sweetener/Honey, Oil (cooking, olive & coconut), Water

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?

Salt & Pepper, Sugar/Sweetener/Honey, Oil (cooking, olive & coconut), Water

GROOVY LENTIL BOLOGNESE

Name: GROOVY LENTIL BOLOGNESE
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Salt & Pepper; Sugar/Sweetener/Honey; Oil (cooking, olive & coconut); Water

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

with whole wheat pasta, feta & fresh chilli

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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!

Vegetable Stock - 5ml
Onion - 1
Carrots - 120g
Garlic Clove - 1
Chilli - 1
Cooked Chopped Tomatoes - 100g
Lentils - 120g
Sherry - 50ml
NOMU Provençal Rub - 1
Wholewheat Fusilli - 125g
Danish Feta - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 2

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!

Vegetable Stock - 10ml
Onion - 1
Carrots - 240g
Garlic Cloves - 2
Chilli - 1
Cooked Chopped Tomatoes - 200g
Lentils - 240g
Sherry - 100ml
NOMU Provençal Rub - 1
Wholewheat Fusilli - 250g
Danish Feta - 80g
Fresh Parsley - 10g

Download the Recipe

Serves 3

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!

Vegetable Stock - 10ml
Onion - 1
Carrots - 1
Garlic Cloves - 2
Chilli - 1
Cooked Chopped Tomatoes - 200g
Lentils - 240g
Sherry - 100ml
NOMU Provençal Rub - 1
Wholewheat Fusilli - 250g
Danish Feta - 80g
Fresh Parsley - 10g

Download the Recipe

Serves 4

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!