Lentil, Mushroom & Walnut Bolognese

Written By Jaiden Lahey

This is the staple recipe you need on your weekly menu, it’s quick, easy and incredibly nourishing, and delicious. I have been cooking it in my house for about 5 years now, it has chopped and changed as I but it has really kept its core ingredients providing fibre, protein, quality carbohydrates, and fats along with a heap of vitamins and minerals.

You can have this as a base recipe and add to the ingredients as you see fit, I understand not everyone is plant-based, therefore you could always incorporate an animal protein source as well. I will however include that the protein content in this recipe will be enough to meet your needs plus it’s always great to have a couple of days or meals with no meat.

I hope you enjoy as much as I do x

Time to cook: approx. 30 minutes

What you’ll need:

  • Large saucepan

  • small saucepan (for pasta)

Ingredients:

  • 1/2 brown onion, finely chopped,

  • 4 garlic cloves, crushed and finely chopped

  • 1 fresh tomato, chopped

  • 1/2 tsp turmeric powder + black pepper

  • 1 tsp paprika

  • drizzle of olive oil

  • drizzle of avocado oil

  • couple of pinches of sea salt

  • 1 tbsp apple cider vinegar (ACV)

  • Passata sauce, approx. 700g (I suggest La Gina Italian Tomato Paste Passata 680g or Leggos Organic Passata Tomato & Basil 700g)

  • 1 heaped tbsp tomato paste (I suggest Leggos Organic Tomato Paste Concentrate 500g)

  • 1/2c water

  • 1 can of brown lentils, drained and washed

  • 2-3 large brown mushrooms or 6-7 button mushrooms, chopped finely

  • 1/2c walnuts, roughly chopped

  • 5-6 olives, chopped

  • 8 cherry tomatoes, halved

  • 2-3 handfuls of chopped silverbeet, kale or spinach (greenery!)

  • Pasta of your choice

Method:

  • Preheat a large saucepan to medium heat, add a drizzle of avocado oil, wait 1-2 minutes then add onion and garlic and saute until browning.

  • Add spices, ACV, fresh tomato, salt, tomato pasta, passata, and water then stir in.

  • Turn down to a low heat, add mushrooms, lentils, walnuts, and olives to the sauce, place a lid on top for 10 minutes,

  • Remove lid and allow the sauce to simmer and reduce for another 10-15 minutes, check on it every 5 minutes.

  • Cook your pasta to the instructions while the sauce is reducing.

  • Add cherry tomatoes and greenery, stir in and then simmer for 3 minutes.

  • Strain pasta, then add pasta to the sauce or simply place the sauce on top of the pasta in your bowl.

  • Serve with steamed broccolini.

Jaiden Lahey
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