Nothing screams winter comfort food quiet like a hearty slow cooked meal.
This Lentil & Cauliflower Bolognese is a lovely meat-free alternative to traditional mince-style Bolognese. It packs in nine different vegetables making it a nutritious, fibrous and gut-loving dish sure to tantalise your tastebuds. It can also be adapted to your preferences so you can use varieties of legumes and vegetables that you most prefer.
Despite the long cooking time (which is well worth it!), there is minimal preparation and all the ingredients are considered pantry staples.
We paired this Bolognese with a high fibre pasta, however rice, quinoa, tortilla chips, barley, or any other wholegrain of your choice would work perfectly too!
You will need:
- 2 carrots, finely diced (leave the skin on for extra fibre)
- 2 celery stalks, finely diced
- 1 brown onion, finely diced
- ½ red capsicum, finely diced
- 4 button mushrooms, diced
- 1 zucchini, finely diced
- ½ head of cauliflower
- 1 cup of dried red lentils
- 1 jar of tomato passata
- 1 can of crushed tomatoes
- 1 tbsp of extra virgin olive oil
- 1 tsp of minced garlic
- 1 tbsp of dried Italian herbs
- 1L of vegetable stock
- Salt & Pepper to taste
- Chilli Flakes (optional)
- Parmesan Cheese or Nutritional Yeast (vegan option)
- In a medium-sized fry-pan (or use your slow cooker if the pot/pan is detachable), heat olive oil and sauté garlic, onions, carrot, celery, capsicum, zucchini, mushrooms and capsicum for 5 minutes.
- Transfer to your slow cooker (if required) and add remaining ingredients.
- Cook on low for approx. 8 hours and serve with your favourite wholegrain pasta.
- Season with salt and pepper to suit you preferences.
- Top with parmesan cheese or nutritional yeast if you desire.