This recipe was created by our Naturopath Shiho Mafune and is packed full of phytonutrients and beneficial gut-loving ingredients. It’s anti-inflammatory and is versatile as you can add in whatever veggies you have on hand. Plus it’s a nice meat-free option for a mid-week dinner or lunch.
Ingredients:
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1/2 onion
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1 cup cooked lentils
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1/2 bottle of passata
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2-3 TBSP Italian herb mix (garlic, parsley, oregano, onion, thyme, bay leaf & rosemary)
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1 cup of mushroom, 1/2 broccoli, 1/2 capsicum, 1 bunch of rainbow chard, 1/4 egg plant, handful of cherry tomatoes (or use any vegetables you have on hand) - chopped finely
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Pinch of pink lake salt
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Gluten free/rice/quinoa pasta
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1-2 TBSP of miso paste
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Good quality cold-pressed extra virgin olive oil, salad greens and fresh parsley to serve
Method:
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Put 1-2cm of water in a saucepan, add chopped onion, cover with a lid and let cook for 2-3 minutes.
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Add lentils, passata, dried herbs, all chopped veggies, a splash more water and salt, and let it stew.
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Meanwhile, cook gluten free/rice/quinoa pasta according to packet instructions.
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Once bolognese is all cooked through, remove from heat and stir in miso paste.
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Serve with pasta, a dash of olive oil, salad greens, and fresh parsley.