They’re Lily Allen’s words – but I know what she means.
I find if I eat spaghetti bolognaise, I enjoy it because it’s hearty, tasty, filling and very much a comfort-food. But it leaves me feeling like I’ve eaten a cow, and that if I make a habit of eating it, I will look like a cow.
This is how I resolved the dilemma. It’s hearty and tasty and filling and all of those good things. And it leaves you feeling nourished in the body-saying-thank-you way. No food coma.
Not-yo-Mama’s bolognaise (serves 4, or 3 very hungry people)
- Olive oil
- 1 diced onion
- 1 diced carrot
- ~200g sliced mushrooms
- 3 cloves garlic, smashed and chopped
- 400g tin lentils, drained and liquid reserved
- 400g tin diced tomatoes
- 1/2 cup red wine (drink the rest with dinner)
- 1tsp beef-flavoured stock (or one cube, crumbled)
- 1tbsp tomato paste
- 1tbsp dried basil
- 1/2tsp dried sage
- 1/2tsp dried thyme
- 1/2tsp dried oregano
- 1 head broccoli, cut into bite-sized florets and pieces of stalk
- 2 cups fresh English or baby spinach – chopped, or 2 cubes (~60g) defrosted frozen spinach
- 1/4 cup nutritional/savoury yeast flakes
- Salt and cracked pepper
- Heat oil in large saucepan and saute onion, carrot and mushrooms until mushrooms are golden.
- Add garlic and saute for another 30 seconds.
- Add lentils. If you’re in a hurry don’t add the canning liquid, but if you have a spare 15 minutes to let it simmer, add the liquid.
- Add diced tomatoes, wine, stock, tomato paste, and herbs.
- If you added the extra liquid, simmer stirring occasionally until the sauce has thickened – about 10-15 minutes.
- If you didn’t add the extra liquid, the sauce will reduce very quickly. So add the broccoli and cover for a minute, then add the spinach and stir until wilted.
- Add nooch, season generously and serve.