Lentil Bolognese

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.

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
- freshly ground pepper

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