Written by Hugh Metcalf

Joe Wicks’ vegetarian lentil bolognese recipe

A new year brings with it a desire to improve our fitness and eat healthier, so kick-start your resolutions here with this simple 15-minute, Joe Wicks veggie recipe.

Joe Wicks lentil bolgnese recipe from Veggie Lean in 15 -kitchen-goodhomes.com

Image: Maja Smend, Joe Wicks, Connor Mcdonnell

Whether your new year’s resolution is to go fully fledged veggie, or to eat more greens and protein-packed pulses, it can be tricky when starting a new diet without any expert foodie inspo.   

This family mealtime favourite has been adapted for vegetarians by health and fitness guru Joe Wicks aka The Body Coach, and tastes so good that nobody will notice it’s meat-free!

Tip: To suit a vegan or gluten free diet, swap the pasta and cheese for suitable varieties, and for those with a nut allergy, try dried chilli flakes or toasted sunflower seeds.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, peeled and chopped into cubes
• Salt and pepper
• 2 garlic cloves, 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

Method

  1.  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 six minutes until mostly softened. 
  2. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils.
  3. Give everything a good stir, then pour in the red wine. When most of the wine has reduced, chuck in the chopped tomatoes, then refill one of the tins with water and add it in.
  4. Stir in the tomato puree then leave to cook for 20 minutes,until the sauce has thickened and the lentils are lovely and soft. 
  5. When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty.
  6. Allow to cool and roughly chop, then add to the pan.
  7. Stir in the balsamic vinegar and season your bolognese to taste, before removing the rosemary sprigs.
  8. Serve with the cooked pasta and, if you’re like me, loads of grated cheese on top!

Recipe from Veggie Lean in 15 by Joe Wicks, £16.99, Bluebird

 

What’s your go-to veggie dinner recipe? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.

 

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