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
Groovy Lentil Bolognese
with creamy feta, fresh chilli & whole wheat fusilli pasta
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Groovy Lentil Bolognese?
The preparation time for Groovy Lentil Bolognese with creamy feta, fresh chilli & whole wheat fusilli pasta is between 20 and 30 minutes.
What is the total time required to make Groovy Lentil Bolognese with creamy feta, fresh chilli & whole wheat fusilli pasta?
The total time required to make Groovy Lentil Bolognese with creamy feta, fresh chilli & whole wheat fusilli pasta is between 40 and 55 minutes.
How many servings does Groovy Lentil Bolognese provide?
4 servings
What are the main ingredients in Groovy Lentil Bolognese?
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
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?
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
How many calories does Groovy Lentil Bolognese have?
calories
How much fat content does Groovy Lentil Bolognese have?
grams
Woolies Products in this dish
