Lentil and Quinoa Bolognaise
Lily & Loaf
4
10 minutes
30 minutes
285
Vegetarian
Evening Meals
Lentil and Quinoa
Bolognaise offers a deliciously nutritious alternative to traditional
bolognaise, using Puy lentils and quinoa for a protein-packed, plant-based
base. Simmered with red wine, garlic, onions, and a blend of vegetables, the
dish is infused with bay leaves, oregano, and fresh basil for a rich, herby
flavour. This hearty bolognaise can be enjoyed on its own, over brown rice, or
topped with crumbled feta for an indulgent touch. Perfect for a wholesome meal
that’s full of flavour!
Ingredients
- 250g ready-to-eat Puy lentils, drained
- 250g cooked quinoa
- 10g butter (optional)
- 1.5 cups tomato passata
- 1 tbsp tomato paste
- 1 red onion, finely chopped
- 1 tbsp basil leaves, torn
- 1 tsp agave nectar or honey
- ¼ tsp Pink Himalayan salt
- ¼ tsp black pepper
- 3 bay leaves
- 2 crushed cloves garlic
- 175ml red wine
- 1 vegetable stock cube
- 1 tsp dried oregano
- 1 cup diced mushrooms
- 1 cup diced courgette
- 1 tsp fresh chili, seeded and cut into 4 large pieces (easy to pick out)
Directions
- Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook for 3–4 minutes until softened. Stir in the red wine, stock cube, agave nectar and bay leaves.
- Add the lentils, quinoa, mushrooms, courgette and oregano. Stir well to combine.
- Stir in the tomato purée, then add the passata and mix until evenly combined.
- Add the basil, salt and pepper. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally.
- Remove the bay leaves and chilli before serving. Garnish with fresh basil and an extra sprinkle of oregano if desired.
- This dish is perfect with a large mixed or Greek Salad or served over a little brown rice. For extra indulgence crumble some feta on top upon serving.
