Lentil Bolognese

lentil-bolognese.jpg

With the London Marathon weekend fast approaching (eek!), it’s time to start paying a little more attention to what we are putting into a tummies in order to optimise race day performance. For more detail on why you should carb load and how you can do it, head to my previous post here. This lentil bolognese is a go-to meal for me when I’m carb loading and can easily be made in batch. You can also switch out the pasta for courgetti/high protein pasta (edamame or lentil) if you’re undergoing a lower carb diet/focusing on fat loss.

INGREDIENTS (Serves 3)

1 red onion

2 garlic cloves

1 carrot

Tomato Puree

1 tin of chopped tomatoes

125g green lentils (dried)

300ml water

240g pasta

60g cheese (I used vegan Violife cheese)

Cumin, smoked paprika and fresh basil

METHOD

1. Start by chopping the onion, garlic and carrot and add to a heated pan with olive oil. Once softened, add the cumin and smoked paprika and stir through.

2. Add the tomato puree, chopped tomatoes, lentils and water. Simmer on a low heat for 35 minutes until the lentils are soft.

3. Cook the pasta a few minutes before the sauce is ready.

4. Top with fresh basil and cheese.

ENJOY!

NUTRITION (per serving, with regular pasta)

Calories: 550

Protein: 24g

Fat: 6g

Carbs: 99g

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