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Quirky Cooking

Lentil Bolognese

QuirkyJo by QuirkyJo
January 27, 2009
in All in one Meals, Dairy Free, Dinners, Egg Free, Gluten Free, Lunches, Nut Free, Thermomix, Vegetables, Vegetarian
28
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Lentil Bolognese - Quirky Cooking
 
Lentil bolognese with brown rice & corn

Lentils are one of the easiest legumes to digest (especially if soaked overnight), cook quickly, and are a good source of protein. As with all legumes, the protein in lentils is easier to digest if combined with a whole grain, such as spelt noodles or brown rice.

This is a hearty, satisfying vegetarian meal… lighten it up a bit with a nice, big, green salad on the side. It’s nicest with fresh herbs and vine ripened tomatoes, and I like to add semi-dried tomatoes and tomato paste to make it richer.

Note: You can find Fine sea salt, Herb salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

1. Chop in Thermomix bowl for 5 seconds on speed 6:
– 1 onion, quartered
– 2 garlic cloves
– 1 carrot, quartered

– 1 celery stalk, quartered

2. Add oil and cook for 3 minutes, 100 degrees, speed 1:
– 30g extra virgin olive oil

3. Add tomatoes and chop for 5 seconds, speed 5:
– 400g fresh tomatoes, quartered (or can use tinned – if already crushed, don’t chop again)

4. Add remaining ingredients and cook for 15 mins, 100 degrees, reverse speed 1:
– 250g red lentils
– 100g semi-dried tomato strips (opt.)
– 550g water
– 2 Tbspns vege stock concentrate or 2 tsp vege stock powder
– 2 Tbspns tomato paste (opt.)
– 1 tsp balsamic vinegar
– 1 tsp
Rapadura
– 1/2 to 1 tsp dried oregano, or fresh to taste
– 1/2 to 1 tsp dried basil, or fresh to taste
– herb or sea salt
– pepper

5. Serve over spelt or rice pasta, or brown rice, with a green salad.

Tags: bolognesedairy freedinnerEgg FreeGluten FreelegumeslentilsNut FreeThermomixvegetablesVegetarian
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Comments 28

  1. Full Little Tummies says:
    12 years ago

    This is just delicious – thanks Jo! I served it up with some homemade spelt pasta and it went down a treat. It made enough to feed our hungry family of four for two meals.

    Chelsea 🙂

    Reply
  2. Liese says:
    11 years ago

    Yummy! Added some cumin, paprika and cayenne pepper, stirred in firm tofu cubes and served over almost raw cauliflower and cabbage… delish!

    Reply
  3. Jo Whitton says:
    11 years ago

    Hey, that’s sounds great, Liese!

    Reply
  4. Trace says:
    10 years ago

    Thank you Jo. Just made this again, we’ve had it about five times now, the whole family love it, so good with brown rice, I sprinkle my serve with dried chillies.

    Reply
  5. Jo Whitton says:
    10 years ago

    You’re welcome, Trace – so glad you like it! My husband puts tabasco sauce on his – actually, he puts tabasco sauce on most things! *rolls eyes* 🙂

    Reply
    • Tamra says:
      3 years ago

      So Tasty! Is this suitable for freezing?

      Reply
      • Quirky Cooking Team says:
        2 years ago

        Yep, sure is!

        Reply
  6. Anonymous says:
    10 years ago

    Brilliant meal. Even my vegetarian hating teenager lived it. We had it with brown rice. I also added chilli:)

    Reply
  7. Jo Whitton says:
    10 years ago

    Woo hoo!! Glad you liked it 🙂

    Reply
  8. Iwa Brown says:
    10 years ago

    Jo, this recipe is so delish! Made it last night for dinner (although didn’t have quite enough red lentils, so used a mix of red and french lentils)… definitely very bolognese-y!

    Reply
  9. Jo Whitton says:
    10 years ago

    Thanks Iwa, so glad you liked it!! 😀 xx

    Reply
  10. rara1 says:
    10 years ago

    Thanks Jo for our delicious meal tonight, Had this over mock rice…..YUM

    Reply
  11. Mel Makris says:
    10 years ago

    Delish recipe Jo! I used it to make lasagna alternating layers with spinach and ricotta. Yum!

    Reply
  12. Mel Makris says:
    10 years ago

    Delish recipe Jo! I used it to make lasagna alternating with layers of spinach and ricotta. Yum!

    Reply
  13. Anonymous says:
    10 years ago

    Thanks Jo,this is just such a delicious meal ready in a flash.

    Reply
  14. Holly says:
    9 years ago

    Sensational. This was a yummy dinner for the vegos, and it cooked while I was cooking beef stew, then made EDC mash and all was good for everyone <3 thermo & your recipes Jo.

    Reply
  15. Frogdancer says:
    9 years ago

    This has been on my radar for about 18 months. Finally made it tonight… Absolutely brilliant. Tasty, healthy and cheap as chips. Fed my five adult family beautifully with just this and some brown rice. Very filling.
    A winner.

    Reply
  16. Anonymous says:
    9 years ago

    Hi Jo,
    Is this made with split or whole lentils? Any soaking involved?
    Bec

    Reply
  17. Hannah says:
    6 years ago

    I made this & by the end of 15 mins my lentils are still totally raw! Anyone tell me where I went wrong?! Was I meant to cook the lentils first?!

    Reply
    • QuirkyJo says:
      6 years ago

      did you use red lentils?
      Also if anything is stuck to bottom on thermomix bowl it can stop the heat coming through too/

      Reply
  18. PD says:
    6 years ago

    This was just yumm, made it yesterday as I wanted something easy and quick, it was just perfect..
    Tweaked a little bit after reading others comments, added cumin, chilli powder and tofu (as I had to use some), had it with brown rice, it is surely a wholesome meal!! Thanks Jo 🙂

    Reply
  19. Kylie says:
    6 years ago

    Delicious , especially with the sundried toms. Can I ask how you go about soaking the lentils overnight? Thank you for all your fabulous recipes , a Big Fan.

    Reply
  20. Melissa says:
    6 years ago

    I made this last night and it was wonderful! So lovely, I used oil packed sun dried tomatoes and used fresh oregano and basil. Mmmmm Mmmmm Mmmmmm

    Reply
  21. Jade says:
    5 years ago

    This is my go to lentil bolognese. I use it regularly. I’ve used it for fillings in my lasagna too. Only thing I ever change is either tinned or fresh tomatoes and where I have any sun dried tomatoes in the cupboard or not.
    Love you recipes Jo

    Reply
  22. Jennifer says:
    4 years ago

    This is my daughter’s favorite recipe. We’ve probably made this recipe 30 times in the last 15 months!

    Reply
    • QuirkyJo says:
      4 years ago

      Oh wow!! Glad your daughter loves it Jennifer! 🙂 xx

      Reply
  23. Anna says:
    2 years ago

    I haven’t got a thermomix, should I be aware of doing it a bit different on the stove top?

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi Anna. Just follow the recipe steps and it should be fine:-). You obviously have to chop your ingredients by hand but other than that follow the steps and possibly adjust the cooking time:-). Good luck.

      Reply

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Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

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I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
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@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

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- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

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Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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