Easy blender Lentil Bolognese – exactly what it says on the tin. The tastiest zero waste recipe with all the hard work done in the blender. It literally doesn’t get easier than this.
I love using my blog to show people that healthy home cooking can be simple, quick, easy, and most importantly affordable. Eating healthy shouldn’t have to break the bank and home cooking shouldn’t have to take up hours of your precious time. You really can have the best of both worlds, and this recipe for easy blender Lentil Bolognese with crispy chippies proves it.
Not only is this totally vegan and gluten free, but it’s a zero waste recipe too. Guys I mean it when I say I literally blitzed this together out of what was leftover in my fridge. It’s a fantastic way to use up any veggies that have seen better days.
Meat Alternatives
As per usual, my vegan recipes shy away from any over processed meat alternatives. Modern Food Stories is a whole-foods only space; no textured vegetable protein on my watch!
I know I rabbit on about it, but seriously guys, you can get all those same flavours and textures from natural, plant based ingredients! Lentils are my favourite meat substitute for dishes like bolognese or chilli that typically contain meat. Not only are they a great texture swap, being soft but with a decent bite to them, but these magical little legumes are high in protein (making them a great meat substitute), fibre and slow-release complex carbs. Talk about plant power!
These little guys are a powerful superfood; cheap, healthy, unprocessed and totally delicious! I opted for green lentils in this recipe as it’s what I had to hand, but feel free to sub for red, puy, beluga or whatever your favourite kind is – just keep in mind the cooking times will vary.
Don’t forget about those mushrooms either! I’m so glad the world is finally waking up to the versatility of mushrooms. They’ve seen a real boom in popularity recently because their meat-like texture makes them a fantastic vegan substitute. They’re also packed with antioxidants and protein, so you really can’t go wrong. You can use any mushrooms you like though I love a wild mix of oyster, shitakke and brown cup / cremini.
Affordability
Creating healthy, whole-food recipes and sharing them with my little corner of the internet is what makes me happy. I am a total foodie, and sharing that love for healthy, feel-good food is what drives me. But with the cost of living crisis and with the cost of food skyrocketing, it’s getting harder to justify the more luxurious recipes.
That’s why i’ve introduced my new “nourish on a budget” series, because I don’t think a tight budget should mean you can’t enjoy nourishing meals. Healthy can also be affordable, quick, and easy.
This easy lentil blender bolognese costs less than £2 a serve, is packed with body-loving nutrients, and helps reduce food waste. It’s also super delicious and satisfying – there really is no catch, I promise.
Perfect Potatoes
I love making potato dishes for you guys, i mean you just can’t beat a super crispy potato. The perk of these crispy chippies is they’re so easy to make, and they go perfectly crispy every time. My top tip is to par boil them first – not for too long, just for 10 minutes or so until they are tender. Roasting the potatoes after they’ve been parboiled makes them far quicker and easier to crisp up.
Crispy smashed potatoes are a super fun way to shakeup the usual way of serving bolognese with pasta or spaghetti. Plus, potatoes are less processed than pasta and super affordable. Win Win!
Blender Lentil Bolognese with Crispy Chippies
INGREDIENTS
- 1 kg baby potatoes, halved or quarterd
- 1.5 tbsp extra virgin olive oil
BOLOGNESE
- 1 tbsp extra virgin olive oil
- 2 carrots
- 100 g mushrooms
- 1 red onion, fineyl diced
- 3 garlic cloves, minced
- 1 tin (400g) chopped tomatoes
- 1.5 tbsp tomato puree
- 1 tbsp balsamic vinegar
- 3/4 tbsp dried oregano
- 1/3 tsp dried chilli flakes
- 1 tin (400g) green lentils, rinsed + drained
- Salt + pepper to taste
- 200 g vegan cheese, grated
TO SERVE
- 2 tbsp fresh parsley, chopped
Method
- Add the potatoes to a large pan with boiled water. Bring to the boil then cook on a medium heat for about 10 minutes until just tender. Drain and allow to cool.
- Place the potatoes on a baking tray lined with parchment. Gently crush the potatoes with the bottom of a glass and drizzle in olive oil and salt. Roast for 35 minutes or until crisp to your liking.
BLENDER BOLOGNESE
- Add 1 tbsp of olive oil to a saucepan. Saute the carrots, mushrooms and onion for about 5 minutes on a medium heat until soft. Add the garlic and cook for 1 more minute.
- Add the tinned tomatoes, tomato puree, balsamic, oregano, chilli flakes, lentils and cook for 5 minutes until rich and thick. Season to taste.
- Add the bolognese to the potatoes in the tray and top with grated cheese. Place back in the oven for a few minutes until the cheese melts.
- Serve with chopped fresh parsley.
Nutrition (per serving)
