Yum!
A true winter warmer. This vegan saucy stew is flavorsome and chunky, just the way bolognese should be! Packed with veggies and protein-rich lentils, it makes the perfect lunch or dinner atop of brown rice, quinoa, konjac or zucchini noodles. It really satisfies that craving for rich comfort food minus the meat, additives and even sugar you will find in store-bought sauces or frozen dinners. When it’s this easy AND tasty, you’ll never need to eat out again!
Ingredients
1 tablespoon olive oil or coconut oil.
2 celery sticks.
2 carrots, diced.
1 onion, diced.
1 can diced organic tomatoes or 1 punnet of chopped cherry tomatoes.
400 g lentils.
1/2 cup vegetable stock, or water.
2 cloves garlic.
2 tablespoons chopped parsley.
1 teaspoon chili flakes, to taste.
Sea salt and freshly cracked black pepper.
Spiralized zucchini or your choice of pasta, to serve.
Directions
-Sauté the carrot, onion, celery and garlic in the oil for 3 minutes over medium heat or until onion is translucent.
-Add the lentils, tomatoes, stock, spices, salt and pepper and stir through. Allow to simmer for approximately 15 minutes with the lid on, stirring occasionally.
-Add the chopped parsley and remove from flame.
-Serve with spiralized zucchini or your choice of pasta.
