eCook Meal
GROOVY LENTIL BOLOGNESE
with creamy feta, fresh chilli & gluten-free fusilli pasta
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!
Serving guide
Choose your portion size.
BEFORE YOU GET GOING
Read the whole recipe. Youâll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
âBOLOGNESEâ 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 youâd like. Scrumptious, Chef!
BEFORE YOU GET GOING
Read the whole recipe. Youâll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
âBOLOGNESEâ 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 youâd like. Scrumptious, Chef!
BEFORE YOU GET GOING
Read the whole recipe. Youâll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
âBOLOGNESEâ 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 youâd like. Scrumptious, Chef!
BEFORE YOU GET GOING
Read the whole recipe. Youâll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
âBOLOGNESEâ 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 youâd like. Scrumptious, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R156.54
for 4 servings ¡ R39.13 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Carrots needs 1Medium Carrots 500 g R11.99 ¡ whole pack (size can't be divided)R11.99
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Gluten-Free Fusilli Pasta needs 500 gFusilli Pasta 500 g 500 g at R22.99 ¡ 100% of packR22.99
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Garlic Clove needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 ¡ whole pack (size can't be divided)R22.99
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Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 ¡ 13% of packR7.60
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 ¡ 4% of packR1.60
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Cooked Chopped Tomatoes needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 ¡ 27% of packR12.00
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Fresh Chilli needs 2Extra Hot Habanero Chillies 50 g R15.99 ¡ whole pack (size can't be divided)R15.99
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Danish-Style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 ¡ 20% of packR20.00
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Onion needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 ¡ whole pack (size can't be divided)R6.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 ¡ 80% of packR34.39
Not in the Woolies basket â source these elsewhere:
- Sherry
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for GROOVY LENTIL BOLOGNESE?
The preparation time for GROOVY LENTIL BOLOGNESE with creamy feta, fresh chilli & gluten-free fusilli pasta is between 15 and 25 minutes.
What is the total time required to make GROOVY LENTIL BOLOGNESE with creamy feta, fresh chilli & gluten-free fusilli pasta?
The total time required to make GROOVY LENTIL BOLOGNESE with creamy feta, fresh chilli & gluten-free 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, Chilli, Feta, Fusilli Pasta, Garlic, Lentils, NOMU Provençal Rub, Onion, Parsley, Sherry, Tomato, Vegetable Stock
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 the whole recipe. Youâll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. 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 youâd like. Scrumptious, Chef! 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. âBOLOGNESEâ 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.
What should be prepared from my kitchen to make GROOVY LENTIL BOLOGNESE?
Carrot, Chilli, Feta, Fusilli Pasta, Garlic, Lentils, NOMU Provençal Rub, Onion, Parsley, Sherry, Tomato, Vegetable Stock
How many calories does GROOVY LENTIL BOLOGNESE have?
calories
How much fat content does GROOVY LENTIL BOLOGNESE have?
grams