Lentils Bolognese & Crumbled Feta

The spag bowl is a family favourite all around the world, however the high carbs level from the pasta can leave you feeling slightly sluggish after eating. Since I am on a continuous mission to eat foods that are better for my body and health I have been taking some of my favorite recipes and given them a healthy twist. So there you have it lentils bolognese!

Lentils Bolognese
Lentils Bolognese and Crumbled Feta – http://www.mysharedkitchen.wordpress.com

Makes 2 portions

2 cups of pink lentils
6 cups of water
1 bell pepper
200 g of peeled and chopped chestnut mushrooms
100 g of minced beef
½ cup of tomato paste
1 can of tinned plum tomatoes
1 tablespoon of dried basil
1 tablespoon of dried oregano
3 finely chopped garlic cloves
1 finely chopped red onion
4 tablespoons of olive oil
2 sprigs of finely chopped spring onions
100 g of feta cheese

For the ragout, place your deep sauce pan on medium heat, add the garlic and red onion to the olive oil and cook until soft (roughly around 5-7 mins). Now toss in your mushrooms and minced beef and cook until the meat is brown. Next, tip in your canned tomatoes, oregano basil and a cup of water, reduce the heat and simmer for 15-20 minutes.

While your ragout is cooking rinse your lentils, add 5 cups of water and boil on low heat for 15 min with the lid on. You might want to stir once or twice to make sure the lentils do not stick.

By the time they cook your ragout should be ready so you can now plate up. Place the cooked lentils on the bottom, add a generous dollop of ragout and then sprinkle your spring onions and crumbled feta cheese on top.


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