Lentil Bolognese Sauce
This Lentil Bolognese sauce will quickly become your staple dish for your meat-free days. You can use it to dress your pasta or gnocchi dish with the confidence that you are supercharging your body with loads of veggies hidden in this sauce. Mushroom and broccoli are the hero vegetables that boost your body with their anti-cancer compounds while red lentils will leave you feeling full and satisfied.
This Lentil Bolognese sauce will quickly become your staple dish for your meat-free days. You can use it to dress your pasta or gnocchi dish with the confidence that you are supercharging your body with loads of veggies hidden in this sauce. Mushroom and broccoli are the hero vegetables that boost your body with their anti-cancer compounds while red lentils will leave you feeling full and satisfied.
- 1 onion
- 1 tomato
- 1 large carrot
- 1 cup chopped broccoli
- 2 cloves of garlic
- 1 cup mushroom
- 1/2 cup red lentils
- 1 tbsp balsamic vineger
- 1 tbsp vegetable stock paste (or your preferred vegetable stock alternative)
- 700 g tomato passata (no added salt)
- 140 g tomato paste (no added salt)
- 1 tbsp rosemary
- 1 tbsp maple syrup
Chop broccoli at least 30 minutes prior to cooking to activate its anticancer compounds.
Add onion, garlic, tomato, mushroom, carrot and broccoli to a blender and chop for a few seconds until finally chopped.
Add lentils, tomato passata, tomato paste, vegetable stock paste, rosemary, maple syrup and balsamic vinegar into the Slow cooker and cook for 2 hours on high until the sauce thickens and lentils are soft.
Add more water to achieve a thinner consistency.Serve with quinoa, brown rice or pulse spaghetti pasta or gluten-free potato gnocchi.
Chop broccoli at least 30 minutes prior to cooking to activate its anticancer compounds.
Add onion, garlic, tomato, mushroom, carrot and broccoli to the Thermomix bowl and chop for 10s/speed 6 or longer until finally chopped.
Add lentils, tomato passata, tomato paste, vegetable stock paste, rosemary, maple syrup and balsamic vinegar and cook for 25min/105C/speed reverse soft.
Serve with quinoa, brown rice or pulse spaghetti pasta or gluten-free potato gnocchi.
For this recipe, we are using whole grain gluten-free pasta that is higher in minerals, folic acid and fiber than pasta made from refined white flour or corn. It also caters for coeliac and gluten sensitivity.