Lentil Bolognese with Macadamia Hemp 'Parmesan'
Lentil bolognese...
I never thought I would get addicted to this, but I totally have.
I have been making this meal every single week as meal prep. It serves 6 small serves or 4 larger serves which is plenty to get you through lunches for the week.
My greatest tip is to not cook the zucchini noodles. I repeat DO NOT COOK ZUCCHINI!
When you go to grab a serve from the fridge, place it in the microwave for 2-3 minutes and that will cook it perfectly for you.
To add in some healthy fats to this recipe I made a quick 'parmesan' which gives you your fats for this meal.
Lentil Bolognese
What you will need:
A fry pan, wooden spoon, zucchini spiraler, chopping essentials.
Ingredients:
1 tin of organic brown lentils
1 tin of organic diced tomatoes
1 brown onion finely diced
1 tsp of garlic minced
4 tbsp of tomato paste
2 tomatoes diced
2 carrots grated
1 cup of mushrooms
2 cups of spinach roughly chopped
1 tsp of dried basil
1 tsp of dried oregano
1 tsp of dried thyme
3 large zucchinis (1kg)
salt
pepper
Method:
Heat 1 tsp of the olive oil in a pan on medium heat. Add in the garlic and the onion and sauté until soft.
Add in the grated carrot and mushrooms, stirring well. Cook for 5 minutes or until soft.
Add in the tin of lentils, tomato paste, tin of tomatoes and the fresh tomatoes. Stir.
Next add all of the dried herbs and stir and cover.
Let the bolognese simmer on a low heat so it begins to reduce and it begins to thicken. Stir frequently.
Whilst the bolognese is cooking, spiralise the zucchinis into 'pasta'.
After 15-20 minutes the bolognese will be reduced. Add in the chopped spinach and stir.
Remove from the heat and season with salt and pepper.
Serves: 6 smaller meals
Macadamia Hemp 'Parmesan'
Ingredients:
3 tbsp of hemp seeds
3 tbsp of nutritional yeast
4 macadamias grated
Method:
Grate the macadamias on the smallest grating setting, to look like parmesan.
Add the hemp seeds and nutritional yeast together in a bowl and then add the macadamias, stir.
Serve on top of lentil bolognese.
The nutritional yeast is what gives it that 'cheesey' flavour.
Happy cooking lovely's,
Steph xx