Joe Wicks Lentil Bolognese

Name: Joe Wicks Lentil Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European, Mediterranean, Italian
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 2 medium carrots, peeled and chopped into cubes; Pinch of salt; Pinch of pepper; 2 cloves garlic, crushed; 2 sprigs of rosemary; 200g dried green lentils; Glass of red wine; 2 x 400g tins of chopped tomatoes; 1 tbsp tomato puree; 60g walnuts; 1 tbsp balsamic vinegar; Cooked pasta of your choice; Grated cheese, to serve – optional

7 steps

Prep:10minCook:30min

Updated at: Sun, 14 Apr 2024 16:10:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories959.9 kcal (48%)

Total Fat38.7 g (55%)

Carbs102.3 g (39%)

Sugars25.3 g (28%)

Protein38.8 g (78%)

Sodium678.6 mg (34%)

Fiber35.2 g (126%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspolive oil

1onion

large, finely chopped

2carrots

medium, peeled and chopped into cubes

200gdried green lentils

red wine

2 x 400gtins of chopped tomatoes

1 Tbsptomato puree

60gwalnuts

1 Tbspbalsamic vinegar

pasta

Cooked

cheese

Grated, to serve, optional

Instructions

Step 1

Add the oil to a saucepan over a low heat. Tip in the chopped onion and carrots, along with a pinch of salt and pepper.

Step 2

Cook for 6 minutes until mostly softened. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils.

Step 3

Give everything a good stir, then pour in the red wine. When most of the wine has bubbled off, chuck in the chopped tomatoes, then re-fill one of the tins with water and pour it in.

Step 4

Stir in the tomato puree then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft.

Step 5

When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty.

Step 6

Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic vinegar and season your bolognese to taste, removing the rosemary sprigs.

Step 7

Serve with cooked pasta and, if you’re like me, grated cheese on top!