If you are trying to cut down on the amount of meat your family eats, this Red Lentil Bolognese makes the perfect vegetarian meal.
I talk a lot about balance on this blog; finding the right balance for you and your family between making good nutritious food and actually serving up meals that the kids will eat.
Finding a balance between eating lots of fresh fruit and veggies and occasional sweet treats and of course between the amount of meat and meat free meals that I make.
We are not vegetarians but I do make an effort to make a few meat-free dinners a week. It helps to keep our grocery bills down but I believe its also very beneficial to our health and in general a little kinder to the environment.
One recipe I now make quite regularly is this Red Lentil Bolognese. Its packed with flavour and is incredibly filling. The lentils add lots of substance to the dish, along with protein and fibre.
I can honestly say I didn’t miss the meat in this recipe at all. Even my carnivore husband loved it!
Benefits of Red Lentils
1. Lentils are a fantastic source of fibre. They will help to fill you up and also keep everything moving as it should inside!
2. Lentils are a good source of plant based protein
3. Lentils are a great source of folate, a B-vitamin that helps support red blood cell formation and proper nerve functions.
4. They’re also a good source of magnesium, iron and calcium, so all round pretty fantastic from a nutritional standpoint!
5. Lentils are also super cheap to buy
Check out the recipe below and for lots more vegetarian meal ideas the whole family will love check out this post: The Best Vegetarian Recipes for Kids
If you are trying to cut down on the amount of meat you are eating this Red Lentil Bolognese make the perfect vegetarian meal.
- 1/2 tbsp oil
- 1 small white onion, finely diced
- 2 cloves of garlic, crushed
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 120g / 3/4 cup dried red lentils (the kind that don’t need to be pre-soaked)
- 400g / 140z tinned chopped tomatoes
- 1 tbsp tomato puree
- 600ml / 2.5 cups vegetable stock
- 3 tsp chopped fresh herbs – I used rosemary, thyme, oregano and tarragon
- 10 cherry tomatoes, chopped in half
- a little fresh basil and grated vegetarian Italian-style hard cheese
- Heat the oil in a large pan and add the onion. Cook for 2-3 minutes until it starts to soften and then add the garlic, carrot and celery. Fry for another 3-4 minutes.
- Add the lentils, tinned tomatoes, tomato puree, stock and herbs and bring to the boil. Reduce to a simmer and cook for 25 minutes until the lentils and vegetables are soft.
- Remove from the heat and add the cherry tomatoes. Serve immediately with cooked spaghetti or other pasta and garnish with some fresh basil and some grated Italian-style hard cheese.