Tuesday, 6 June 2017

Lentil Bolognese and Sweet potato Noodles

I recently got a spiralizer for a gift so I thought why not find an excuse to use it and make a recipe for my blog.
I made sweet potato noodles with my new gadget and a lentil bolognese to serve with them. This was my first time making both and they turned out amazing.
Lentils are a great substitute to meatless grounds/mince and add protein to your dish.
I'll definitely be making this again as it was a big hit and not to mention healthy too :)

Ingredients :

Sweet potatoes as needed for the amount of noodles you will need.
1 can of green lentils
1 and 1/2 cups of vegetable stock
1 red pepper (diced)
1 medium carrot (diced)
1 white onion (diced)
Diced mushrooms as needed
1 tsp curry powder
1 tsp garlic powder
1/2 tsp black pepper
1 tsp smoked paprika
1 Tbs sriracha
A couple of dashes of vegan Worcestershire sauce
4 Tbs Tomato puree
1 tsp dried rosemary
Coconut oil for frying.

Method :

Prepare your veggies.

Add a little coconut oil to a large pan and cook all of the veggies until slightly tender.

Now add the seasonings and cook for a minute.

Add in the the tomato pure and cook on a low to medium heat for 10 minutes stirring occasionally.

Add the sriracha, Worcestershire sauce and the vegetable stock and give it a good stir. 

Drain and rinse the lentils and add them to the pan.

Give everything a good stir and cook the bolognese on a medium heat for 10-15 minutes until it thickens up to your liking.

Now it's time to prepare the sweet potato noodles.
Spiralize the amount you will need. They do wilt quite a bit so make a little more than you think you will need.

Add a little coconut oil to a pan and add the noodles to it with a little, salt, pepper and garlic powder and a splash of water to help them steam a little bit.

Cook the noodles to the softness that you prefer.

Serve them in a large bowl with the bognese on the top and enjoy :)

Notes: you can add a little bit of agave if you find the tomato puree too tart.

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