Minimal time to make dinner? Pasta is always a quick and simple choice for a delicious, plant-based, comforting meal that you can make in half an hour.
With this Lentil Bolognese recipe, you can feast on a popular comfort-food classic with a healthy twist you'll still love.
Packed with veggies and full of flavour, it's super easy to make during those busy weeks and to get your nutrients in. Still as deliciously rich as the meat alternative.
This recipe calls for wholegrain pasta containing plenty of fiber to keep you full. Topped with protein-packed lentils cooked in a blend of antioxidant rich vegetables. All mixed into a chunky tomato sauce, ready to be served onto the pasta.
Low in saturated fat, this is also a great heart-healthy dinner option. And it's perfect for weeknight meals all year round that includes a versatile source of protein.
Cooked tomato provides a boost of lycopene, a powerful antioxidant compound that fights damaging molecules in the body. This antioxidant-rich recipe perfectly aligns with Performance Lab Vision - providing you with an array of nutrients to fight oxidative damage - to protect your eye health, heart health and more.
Performance Lab Vision supports clear eyesight and helps to reduce eye fatigue and screen-induced vision strain. Something all of us in desk jobs can suffer from by looking at a computer screen all day. Vision also helps to fight the macula-damaging effects of blue light rays.
If you're batch cooking for the week, you can even prepare the bolognese sauce to have with potatoes, salad or vegetables to add variety to your meal plan.
Get the hot water boiling - it's time to cook some pasta:
Lentil Bolognese
Serves: 4
Total time: 35 minutes
Ingredients:
1 red pepper, diced
1 carrot, diced
1 stalk celery, diced
1 onion, diced
2 cloves garlic, diced
100g brown lentils
2 tbsp tomato paste
1 tbsp miso paste
1 tbsp sugar
1 tin chopped tomatoes
1 vegetable stock cube
500ml water
250g cherry tomatoes, halved
400g wholegrain pasta
Method:
1. If you have a food processor, pulse the red pepper, carrot, celery, onion, garlic and chilli in one go until finely chopped. If not, dice with a knife.
2. Heat a generous drizzle of olive oil in a deep frying pan over medium heat. Add the chopped veggies and saute for 5-10 minutes until soft.
3. Add the miso, sugar and tomato paste and cook for a further 3 minutes until the veggies start to caramelise.
4. Add the lentils and coat in the mixture.
5. Tip in the tomatoes, water and crumble over the stock cube.
6. Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
7. Add the cherry tomatoes, cover and simmer for a further 15 minutes until the lentils are tender.
8. Meanwhile, cook your pasta according to the package directions.
9. Serve the pasta topped with the lentil bolognese.
Nutritional Information
Per quarter of recipe
Calories: 507 caloriesCarbohydrate: 101g
