Lentil Bolognese

Makes 4 servings

• 3 large carrots 
• 6 oz. sun-dried tomatoes packed in olive oil 
• 3 cloves of garlic, peeled and crushed 
• (2) 14.5 oz cans chopped tomatoes 
• (1) 12 oz can tomato paste 
• 3 cups green lentils, rinsed 
• 2 cups of boiling water 
• Salt and pepper 
• 1 lb. of gluten free pasta (it’s also great over spaghetti squash, quinoa and, fresh baby spinach) 

Start by peeling and grating the carrots using the coarse side of your grater. Chop the sun-dried tomatoes into small pieces. 

Add the grated carrot, chopped sun-dried tomatoes, and crushed garlic to a large saucepan with the chopped tomatoes, tomato paste, lentils and 2 cups of boiling water. 

Stir everything together and then allow the mixture to simmer for 45 minutes to an hour, stirring it every now and again as it cooks. (If it looks too dry for you, add some more boiling water; if it looks too wet, turn the heat up for a bit to let some of the water boil away.) 

Tip: You can try adding some kidney beans to this at the end to give it an even chunkier texture and an extra boost of protein. 

Recipe: Deliciously Ella book * Veda’s review: You’ll need a lot more water (or vegetable broth) and time. This serves 10-12, not 4. I doubled this recipe and ended up taking half of it out to make a lentil stew/soup (added slightly softened celery and a little chili pepper). This was just ok, in my opinion.

COCUNUT LENTIL CURRY W/ BLACK RICE

Makes 12 servings

• 4 tablespoons coconut oil
• 2 tablespoon each: cumin seeds and coriander seeds
• 1 head of garlic, chopped (10–12 cloves)
• 2 – 28-ounce can of crushed tomatoes
• 4 tablespoons ginger, chopped
• 2 tablespoon turmeric
• 2 teaspoon garam masala 
• 4 teaspoons sea salt
• 2 cup dried brown lentils 
• Optional: 1-2 teaspoons cayenne powder
• 2 – 15-ounce can coconut milk
• A few handfuls of cherry tomatoes
• 1 cup chopped cilantro 

Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Recipe: the endless meal

Side note: Our black rice was a little mushy. Next time we will use Jasmine rice.