Get in Touch

If you have any questions, or would like to book a consultation, please get in touch. Please note that by sharing your email, you are agreeing for Feed Me Healthy to contact you using your details.

+44 (0) 7789 648393
hello@feedmehealthy.co.uk

 

HERTFORDSHIRE

Kings Langley, Herts. WD4 8BS

LONDON 

The Space, 235 High Holborn, London. WC1V 7LE

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Veggie Bolognese

Blog Posts

Praesent commodo cursus magna, vel scelerisque nisl consectetur et. Curabitur blandit tempus porttitor. Fusce dapibus, tellus ac cursus commodo, tortor mauris condimentum nibh, ut fermentum massa justo sit amet risus. Cras mattis consectetur purus sit amet fermentum. Cras mattis consectetur purus sit amet fermentum.

 

Veggie Bolognese

KELLY VINES

So i love a bolognese, but sometimes you want the comfort without having to have the inflammatory red meats...so this is the perfect compromise and tastes delicious. This recipe makes loads so it's a good one for batch cooking and saving/freezing for the week/weeks ahead. Enjoy...

Ingredients

  • 2 tsp non flavoured coconut oil
  • 2 large onions, chopped
  • 3 carrots, chopped
  • 2 stems celery, chopped
  • 2 tsp fresh thyme leaves, or 1 tsp dried thyme
  • 2 garlic cloves, finely chopped 
  • 2 tbsp tomato puree
  • 500g/1lb 2oz puy or large green lentils rinsed and drained
  • 1 x 400g tin tomatoes
  • 1½ litres/2½ pints vegetable stock
  • 1 tbsp balsamic vinegar
  • sea salt and freshly ground black pepper

Method

  1. Heat a large sauté pan or casserole dish until medium hot. Add the olive oil, onions, carrots and celery and cook over a medium heat for 5 minutes. You want them to soften but not colour – you can put a lid onto the pan to help keep the moisture in and steam the vegetables at the same time.

  2. Add the thyme and garlic and cook for another minute then add the tomato purée and turn the heat up. Stir well so that the tomato purée goes all through the vegetables then add the Puy lentils and mix once more.

  3. Tip in the tinned tomatoes and the vegetable stock, stir well and bring to the boil. Turn the heat down to a gentle simmer and cook for 20-25 minutes until the lentils are tender and the sauce reduced slightly. Add the balsamic vinegar and season with salt and pepper.

  4. Serve with pasta of choice, or over a baked sweet potato with side salad.