What are the main ingredients in Groovy Lentil Bolognese?

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

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?

FRY THE VEG: Boil the kettle. Dilute the stock with 200ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 6-8 minutes until softened, shifting regularly. LUSCIOUS ‘BOLOGNESE’ SAUCE: On completion, mix in the grated garlic, Provençal Rub, and ½ of the chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, sherry, and diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally. BOIL THE FUSILLI: When the sauce reaches the halfway mark, place a pot of salted water over a high heat and bring to the boil. Once bubbling rapidly, cook the pasta for 13-15 minutes until al dente. Drain on completion, reserving 1 cup of pasta water. Return to the pot and toss through some olive oil to prevent sticking. Pop on a lid and set aside for serving. ALMOST THERE: If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat. ENJOY THIS WONDERFUL WARMER: Dish up generous bowls of pasta and smother in sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!

What should be prepared from my kitchen to make Groovy Lentil Bolognese?

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

Groovy Lentil Bolognese

Our veggie version of a classic – with the same beloved sticky texture and rich, tomatoey flavour. A hearty base of lentils, twirls of fusilli, and a kick of creamy feta are gonna get your taste buds boogying!

Groovy Lentil Bolognese

with creamy feta, fresh chilli & whole wheat fusilli pasta

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Cooked Chopped Tomato
Danish-style Feta
Fresh Chilli
Fresh Chillies
Fresh Parsley
Garlic Clove
Garlic Cloves
Lentils
NOMU Provençal Rub
Onion
Onions
Sherry
Vegetable Stock
Whole Wheat Fusilli
Wholewheat Fusilli

From your kitchen:

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

Serves 1

FRY THE VEG
Boil the kettle. Dilute the stock with 100ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 5-6 minutes until softened, shifting regularly.
LUSCIOUS ‘BOLOGNESE’ SAUCE
On completion, mix in the grated garlic, Provençal Rub, and ½ of the chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, sherry, and diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 15-20 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
After about 5 minutes, place a pot of salted water over a high heat and bring to the boil. Once bubbling rapidly, cook the pasta for 13-15 minutes until al dente. Drain on completion, reserving ½ a cup of pasta water. Return to the pot and toss through some olive oil to prevent sticking. Pop on a lid and set aside for serving.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up a generous bowl of pasta and smother in sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!

Vegetable Stock - 5ml
Onion - 1
Carrot - 120g
Garlic Clove - 1
NOMU Provençal Rub - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100ml
Lentils - 120g
Sherry - 50ml
Whole Wheat Fusilli - 125g
Danish-style Feta - 40g
Fresh Parsley - 5g

Download the Recipe

Serves 2

FRY THE VEG
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 6-8 minutes until softened, shifting regularly.
LUSCIOUS ‘BOLOGNESE’ SAUCE
On completion, mix in the grated garlic, Provençal Rub, and ½ of the chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, sherry, and diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
When the sauce reaches the halfway mark, place a pot of salted water over a high heat and bring to the boil. Once bubbling rapidly, cook the pasta for 13-15 minutes until al dente. Drain on completion, reserving 1 cup of pasta water. Return to the pot and toss through some olive oil to prevent sticking. Pop on a lid and set aside for serving.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up generous bowls of pasta and smother in sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!

Vegetable Stock - 10ml
Onion - 1
Carrot - 240g
Garlic Cloves - 2
NOMU Provençal Rub - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200ml
Lentils - 240g
Sherry - 100ml
Whole Wheat Fusilli - 250g
Danish-style Feta - 80g
Fresh Parsley - 10g

Download the Recipe

Serves 3

FRY THE VEG
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 6-8 minutes until softened, shifting regularly.
LUSCIOUS ‘BOLOGNESE’ SAUCE
On completion, mix in the grated garlic, Provençal Rub, and ½ of the chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, sherry, and diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
When the sauce reaches the halfway mark, place a pot of salted water over a high heat and bring to the boil. Once bubbling rapidly, cook the pasta for 13-15 minutes until al dente. Drain on completion, reserving 1 cup of pasta water. Return to the pot and toss through some olive oil to prevent sticking. Pop on a lid and set aside for serving.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up generous bowls of pasta and smother in sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!

Vegetable Stock - 10ml
Onion - 1
Carrot - 240g
Garlic Cloves - 2
NOMU Provençal Rub - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 200ml
Lentils - 240g
Sherry - 100ml
Whole Wheat Fusilli - 250g
Danish-style Feta - 80g
Fresh Parsley - 10g

Download the Recipe

Serves 4

FRY THE VEG
Boil the kettle. Dilute the stock with 300ml of boiling water. Place a large, deep saucepan over a medium-high heat with a drizzle of oil. When hot, fry the diced onion and grated carrot for 8-10 minutes until softened, shifting regularly.
LUSCIOUS ‘BOLOGNESE’ SAUCE
On completion, mix in the grated garlic, Provençal Rub, and ½ of the chopped chilli to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Stir in the cooked chopped tomato, drained lentils, sherry, and diluted stock. Bring to the boil, then reduce to a low-medium heat. Simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE FUSILLI
When the sauce reaches the halfway mark, place a pot of salted water over a high heat and bring to the boil. Once bubbling rapidly, cook the pasta for 13-15 minutes until al dente. Drain on completion, reserving 1 cup of pasta water. Return to the pot and toss through some olive oil to prevent sticking. Pop on a lid and set aside for serving.
ALMOST THERE
If the sauce is too thick on completion, loosen by mixing in the reserved pasta water in 10ml increments until the desired consistency. Season to taste with salt, pepper, and a sweetener of choice. On completion, remove the pan from the heat.
ENJOY THIS WONDERFUL WARMER
Dish up generous bowls of pasta and smother in sticky lentil Bolognese. Crumble over the drained feta and garnish with the chopped parsley. Finish with a sprinkle of the remaining fresh chilli if you’d like some extra heat. Scrumptious, Chef!