Lentil Bolognese

What you need:

2 cups of mixed lentils green and red and green split peas that have been soaked in water overnight (using a mixed bunch creates different textures in your dish)

1 tablespoon of coconut oil

3 cloves garlic finely chopped

1 onion finely chopped

tablespoon of dried thyme

teaspoon of rosemary

1 drop of oregano essential oil

2 grated carrots

2 x400g cans of crushed tomato

1 teaspoon of honey

4 sundried tomatoes chopped

salt and pepper to taste

3 zucchinis

OPTIONAL: teaspoon of nutritional yeast flakes(for a dairy free cheesy flavor)

 

What you need to do:

Sauté onion and garlic in a pot with coconut oil until the starting to brown

 

Turn down heat and add lentils, carrot, tomato cans, sundried tomatoes, herbs, honey, oregano essential oil and give a good stir.

 

Top with water until the lentils are only just covered and then simmer for 45min to an hour making sure to stir every 10 min or so to check on water level. If it is drying out and sticking to the bottom add a bit more water each time.

 

Once the dish is almost ready use a spiralizer or a grater to slice the zucchini into strips.

 

Once the lentils are cooked finished cooking, stir in zucchini noodles and serve with a sprinkle of nutritional yeast flakes on top.

 

Enjoy x