What are the main ingredients in GROOVY LENTIL BOLOGNESE?

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

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?

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 fresh, chopped parsley. Finish with a sprinkle of any remaining fresh chilli, if you’d like. Scrumptious, Chef! BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. ‘BOLOGNESE’ SAUCE: 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 soft, shifting regularly. Add the grated garlic, Provençal Rub, and chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomatoes, drained lentils, sherry, and diluted stock. Stir through and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 20-25 minutes until reduced and sticky, stirring occasionally. ALMOST THERE: If the sauce is too thick on completion, extend it by mixing in the reserved pasta water in 20ml increments until the desired consistency. Stir through some seasoning and a sweetener of choice to taste (optional). Remove the pan from the heat. BOIL THE GLUTEN-FREE FUSILLI: When the sauce has 10 minutes to go, place a pot of salted water for the pasta over a high heat and bring to a rapid boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ cup of pasta water. Toss the pasta through some olive oil to prevent sticking. Season to taste and set aside.

What should be prepared from my kitchen to make GROOVY LENTIL BOLOGNESE?

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

GROOVY LENTIL BOLOGNESE

Our gluten-free, veggie version of the much-loved classic, with the same sticky texture and rich, tomatoey flavour. A hearty base of lentils, twirls of fusilli, and a kick of creamy feta. Boogie on down to tasty town!

GROOVY LENTIL BOLOGNESE

with creamy feta, fresh chilli & gluten-free fusilli pasta

Hands on Time: 15 - 25 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrots
Cooked Chopped Tomatoes
Danish-style Feta
Fresh Chilli
Fresh Parsley
Garlic Clove
Gluten-Free Fusilli Pasta
Lentils
NOMU Provençal Rub
Onion
Sherry
Vegetable Stock

From your kitchen:

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

Serves 1

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
‘BOLOGNESE’ SAUCE
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 soft, shifting regularly. Add the grated garlic, Provençal Rub, and half of the chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomatoes, drained lentils, sherry, and diluted stock. Stir through and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 15-20 minutes until reduced and sticky, stirring occasionally.
BOIL THE GLUTEN-FREE FUSILLI
When the sauce has 10 minutes to go, place a pot of salted water for the pasta over a high heat and bring to a rapid boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ cup of pasta water. Toss the pasta through some olive oil to prevent sticking. Season to taste and set aside.
ALMOST THERE
If the sauce is too thick on completion, extend it by mixing in the reserved pasta water in 20ml increments until the desired consistency. Stir through some seasoning and a sweetener of choice to taste (optional). Remove the pan from the heat.
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 fresh, chopped parsley. Finish with a sprinkle of any remaining fresh chilli, if you’d like. Scrumptious, Chef!

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

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
‘BOLOGNESE’ SAUCE
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 soft, shifting regularly. Add the grated garlic, Provençal Rub, and chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomatoes, drained lentils, sherry, and diluted stock. Stir through and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
BOIL THE GLUTEN-FREE FUSILLI
When the sauce has 10 minutes to go, place a pot of salted water for the pasta over a high heat and bring to a rapid boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ cup of pasta water. Toss the pasta through some olive oil to prevent sticking. Season to taste and set aside.
ALMOST THERE
If the sauce is too thick on completion, extend it by mixing in the reserved pasta water in 20ml increments until the desired consistency. Stir through some seasoning and a sweetener of choice to taste (optional). Remove the pan from the heat.
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 fresh, chopped parsley. Finish with a sprinkle of any remaining fresh chilli, if you’d like. Scrumptious, Chef!

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

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
‘BOLOGNESE’ SAUCE
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 soft, shifting regularly. Add the grated garlic, Provençal Rub, and chopped chilli to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add the cooked chopped tomatoes, drained lentils, sherry, and diluted stock. Stir through and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 20-25 minutes until reduced and sticky, stirring occasionally.
BOIL THE GLUTEN-FREE FUSILLI
When the sauce has 10 minutes to go, place a pot of salted water for the pasta over a high heat and bring to a rapid boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving ½ cup of pasta water. Toss the pasta through some olive oil to prevent sticking. Season to taste and set aside.
ALMOST THERE
If the sauce is too thick on completion, extend it by mixing in the reserved pasta water in 20ml increments until the desired consistency. Stir through some seasoning and a sweetener of choice to taste (optional). Remove the pan from the heat.
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 fresh, chopped parsley. Finish with a sprinkle of any remaining fresh chilli, if you’d like. Scrumptious, Chef!

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

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
‘BOLOGNESE’ SAUCE
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 soft, shifting regularly. Add the grated garlic, Provençal Rub, and chopped chilli to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Add the cooked chopped tomatoes, drained lentils, sherry, and diluted stock. Stir through and bring to the boil. Once boiling, reduce to a low-medium heat and simmer for 25-30 minutes until reduced and sticky, stirring occasionally.
BOIL THE GLUTEN-FREE FUSILLI
When the sauce has 10 minutes to go, place a pot of salted water for the pasta over a high heat and bring to a rapid boil. Once boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving 1 cup of pasta water. Toss the pasta through some olive oil to prevent sticking. Season to taste and set aside.
ALMOST THERE
If the sauce is too thick on completion, extend it by mixing in the reserved pasta water in 20ml increments until the desired consistency. Stir through some seasoning and a sweetener of choice to taste (optional). Remove the pan from the heat.
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 fresh, chopped parsley. Finish with a sprinkle of any remaining fresh chilli, if you’d like. Scrumptious, Chef!