Smoky Beef & Lentil Bolognese

Smoky Beef and Lentil Bolognese Recipe

I know everyone says their bolognese is the best, but this one actually is! I love the smokiness from the smoked paprika, and the addition of lentils and mushrooms adds some welcome fibre and vitamins to a traditionally “meat-heavy” dish.

Makes: 6 cups

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Smoky Beef and Lentil Bolognese Recipe

By: Meg Thompson

We know everyone says their bolognese is the best, but this one actually is! You’ll love the smokiness from the smoked paprika. Why not give it a whirl tonight?


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 small beetroot, peeled & roughly chopped
  • 1 large carrot, roughly chopped
  • 1 brown onion, diced
  • 2 tsp coconut oil or ghee
  • 2 cloves garlic, chopped
  • 150g mushrooms, finely diced
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 500g grass-fed beef mince
  • 2 tbsp tomato paste
  • 400g tin tomatoes
  • 1 cup stock or broth
  • ½ cup red lentils, rinsed well
  • 1–2 tsp tamari
  • ½ tsp dulse flakes (optional)

Method


  • Pop beetroot and carrot into food processor and blitz or, alternatively, grate vegies.
  • Place onion and oil in large saucepan and cook until soft.
  • Add garlic and mushroom and cook for another few mins.
  • Add smoked paprika and oregano, and stir through.
  • Add beef and cook for a few mins, until meat is starting to get some colour.
  • Add tomato paste, beetroot, carrot, tomato, stock, lentils, tamari and dulse if using, and stir to combine.
  • Cook on low simmer for around half an hour, adding some sea salt and black pepper to taste.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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