This is a hearty post-workout meal and the perfect vegetarian dish for your meat-free-Mondays.
Lentils are high in protein and super low in fat. Mushrooms are high in vitamin B (essential for energy), Vitamin D and antioxidants like selenium. Combine that with the goodness of carrots, onions, garlic, tomatoes and the wholemeal pasta and you’ve got a well balanced and tummy filling meal!
I always make a huge batch so I’ve got lunch left-overs for the next day.
Ingredients
- 1 brown onion, finely diced
- 1 carrot, coarsely chopped
- 4 large (about 385g) field mushrooms, coarsely chopped
- 2 garlic cloves, finely diced
- 2 1/2 tbs extra virgin olive oil
- 1 x can brown lentils (drained and rinsed)
- 1 x can diced tomatoes or jar of low sugar pasta sauce
- 2 tbsp of tomato paste
- 375g packet dried wholemeal spaghetti (or you could use zucchini noodles if you want to boost your veggie intake and reduce your starchy carbs)
- Finely grated parmesan cheese to serve
- Chopped fresh continental parsley leaves to serve
* Make it plant-based by taking out the parmesan cheese.
Method
Step 1
Heat the oil in a fry pan over medium heat. Add onion and garlic and cook for 3 minutes or until soft.
Step 2
Add chopped mushrooms and carrot and cook until soft.
Step 3
Stir in drained lentils, undrained canned tomatoes and tomato paste. Reduce heat to low and cook for 10-mins, stirring occasionally.
Step 4
While the sauce is cooking, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
Step 5
Top spaghetti with bolognese and sprinkle with cheese and chopped parsley.
Serves 4
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