My lentil bolognese may even be vegan too… seeing how I don’t know the rules to being vegan, I’m not 100% sure though.
Okay – so my recipes may start to look a bit different. I’ve had some issues – allergy issues we’ll call them, and I’m testing out going gluten free and dairy free.
I was REALLY bummed about it at first. It’s only been a week and the first couple of days were… daunting.
Little things you forget about – pizza, the half-and-half in my morning coffee and tea, whole wheat bread for my morning toast, pizza, pasta salad, parmesan cheese on my kale salads, pizza.
Thankfully there are some great alternatives. Plus I really need to be eating whole foods anyway. This WILL NOT be forever – just something I’m testing out in hopes of feeling better.
Did I mention pizza?
This lentil bolognese was inspired by my slow cooker spaghetti sauce. While this wasn’t made in the slow cooker, it probably could be. I just used the same type of ingredients and flavors and let the lentils cook for a while – an hour probably.
I added pumpkin seeds because I love texture and was inspired by this amazing sauce that I wanted to eat as soup. I also used fresh heirloom tomatoes that I pureed in my food processor. Definitely used canned if you need though – much easier.
I ate on this ALL WEEK. The flavors improved each day. I even gave some to my brother on regular pasta and he loved it.
- 1 tbs coconut oil
- 5 small carrots, peeled and diced
- 1 onion, peeled and diced
- 3 cloves garlic, minced
- 1/2 cup raw pumpkin seeds
- 3 tbs tomato paste
- 3.5 - 4 cups fresh pureed tomato or canned (I used heirloom tomatoes)
- 2 - 4 cups low sodium veggie broth or water
- 1 cup lentils, rinsed
- 2 bay leaf
- 1 tsp salt, dried basil and dried thyme
- 1/2 tsp pepper
- Spaghetti squash, zucchini noodles or pasta for serving
- In a large stock pot or dutch oven, add the 1 tbs of coconut oil and heat over medium heat. Add carrots and onion - saute until onions become translucent, about 6 minutes. Add garlic and cook another 2 minutes.
- To the veggies, add pumpkin seeds and tomato paste and mix well. Let the tomato paste cook out a minute or 2. Add 3.5 cups of the tomato puree and 2 cups of water. Add lentils and remaining ingredients. Turn up heat to bring to a boil. Turn down heat and simmer for about an hour. I had to add more water and tomato puree as the lentils cooked - depends on the type of lentils you are using. Taste as you go, but it took my lentils about an hour.
- Serve over spaghetti squash, zoodles, or pasta.