Based on Jack Monroe’s Lentil Bolognese from the budget cookery book A Girl Called Jack (easily one of my favourite cookery books – you can tell from the well-thumbed pages of my copy!), this makes a very satisfying, healthy and wholesome meal. Serve with spaghetti (I use well-washed Konjac noodles or buckwheat noodles for health reasons) or bread (I use high protein, low carb bread) and grated cheese or a sprinkling of nutritional yeast.
1 tbsp olive oil
2 onions, finely chopped, or 200g frozen chopped onion
1 tsp garlic powder
5 carrots, grated
1 green pepper, grated (or finely chopped)
2 tins tomatoes
250g green lentils
1 tin reduced sugar baked beans
150g frozen kale or spinach
2 stock cubes
1 tsp asafoetida
2 tsp dried mixed herbs
2 tbsp Worcestershire sauce
3 litres water
2 tsp smoked paprika
1 tbsp tomato purée or ketchup
- Heat the oil over a medium-low heat in a large saucepan or stockpot.
- Add the onion and leave to heat through until the onion is soft and waxy.
- Add the carrot and pepper, stir.
- Add the remaining ingredients.
- Stir well.
- Bring to the boil, then reduce the heat.
- Simmer with the lid off until the mixture has reduced to a lovely, thick bolognese sauce, stirring occasionally to make sure it doesn’t catch on the bottom of the pan. I left it to simmer for several hours. You could transfer it to a slow cooker at this point and cook on low for 6 hours or high for 3 hours.