Noa’s favorite lentil Bolognese
NEW recipe: 30-minute red lentils Bolognese! I made this recipe because when you’re feeling a little off colour and mom isn’t around to cook for you, you have to figure it out on your own. Hit reply, I’d love to hear from you. Love, Sego <3 <3 <3
2 tbsp olive oil
1 onion thinly sliced
1 garlic clove, minced
1 red pepper, thinly chopped
1 can of chopped tomatoes
2-3 tsp red wine vinegar
2 tsp maple syrup
1 tbsp Origanum & Parsley Mediterranean herb & spice blend @nomuchirps
1 tbsp tamari
2 cups of dry red lentils
3 cups yeast free vegetable broth
Handful of chopped basil and parsley, chopped (optional)
Salt and pepper to taste
1. Add olive oil to a cast iron skillet over medium heat, followed by onion, garlic and pepper and sauté for 5 minutes until fragrant.
2. Next, add tin of tomato, vegetable broth, vinegar, syrup, Mediterranean herbs and tamari, stir well.
3. Add lentils, bring to a boil, then lower the heat to simmer until the lentils are cooked, approximately 20-25 minutes.
4. Add fresh herbs and season to taste. Serve with pasta or rice. As soon as the herbs are being sprinkled on top of the Bolognese, roar everyone to take their places at the table! Time to plate up!