Lentil and Quinoa Bolognaise

Rated 5.0 stars by 1 users

Servings

3-4

Prep Time

5 minutes

Cook Time

30 minutes

Calories

258

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 packet or 1 tin or ready to eat Puy lentils
250g packet of ready to eat quinoa (any colour) or 1.5 cups of cooked quinoa
Knob of 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
Pink Himalayan salt
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)

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Directions

In a saucepan add red wine, agave/honey, butter, onion, garlic and vegetable stock and bay leaves and bring to a simmer over a medium heat.
Add the quinoa, lentils, oregano, mushrooms and courgettes and mix thoroughly until coated in the wine mix.
Add the tomato puree – stir through thoroughly before adding the passata.
Season with salt and pepper and basil leaves, stir through and allow the bolognaise to gently simmer for a further 20-30 minutes, or longer if you have time, the longer the more flavoursome it becomes, but ensure you top up with more water if it becomes too dry.
Before serving add another dusting of dried oregano and a few more fresh basil leaves.
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.