Joe Wicks’ lentil Bolognese recipe

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  • Vegetarian
serves: 2
Skill: easy
Prep: 15 min
Cooking: 30 min

Nutrition per portion

RDA
Calories 1124 kCal 56%
Fat 37.9g 54%
  -  Saturates 4.6g 23%
Carbohydrates 139.1g 56%
  -  of which Sugars 34.8g 39%
Protein 45.9g 92%
Salt 0.51g 9%
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  • Joe Wicks’ lentil Bolognese recipe is a veggie twist on a family favourite and it’s perfect for those who are trying to cut down on meat and save some money!

    Joe Wicks’ lentil Bolognese is a veggie twist on the classic spaghetti Bolognese and it’s perfect for those who are trying to cut down their meat consumption without sacrificing on flavour or comfort. If you loved Joe’s Lean in 15 recipes, you’re sure to be a big fan of his new veggie book. This lentil Bolognese is a great make-ahead dinner that can be stored in the fridge for a couple of days after cooking and could easily be reheated in the microwave if you’re looking for healthy lunch ideas. The lentil Bolognese is also suitable for freezing so you could make a big batch and freeze into portions for on a day you don’t have time to prepare it from scratch.

    Ingredients

    • 2 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 medium carrots, peeled and chopped into cubes
    • salt and 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

    Method

    • 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. 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.

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

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

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

       

      This recipe was taken from Veggie Lean in 15 by Joe Wicks which is out now (Bluebird)

    Top tip for making Joe Wicks’ lentil Bolognese

    Make this lentil Bolognese ahead and keep in the fridge for 2-3 days

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