Joe Wicks Lentil Bolognese

Updated at: Sun, 14 Apr 2024 16:10:27 GMT

Step 1

Add the oil to a saucepan over a low heat. Tip in the chopped onion and carrots, along with a pinch of salt and pepper.

Step 2

Cook for 6 minutes until mostly softened. Stir in the garlic and rosemary sprigs. Cook for another minute until it smells fragrant, then tip in the lentils.

Step 3

Give everything a good stir, then pour in the red wine. When most of the wine has bubbled off, chuck in the chopped tomatoes, then re-fill one of the tins with water and pour it in.

Step 4

Stir in the tomato puree then leave to cook for 20 minutes, until the sauce has thickened and the lentils are soft.

Step 5

When the lentils are nearly cooked, toast the walnuts in a dry frying pan over a medium heat until lightly browned and smelling nutty.

Step 6

Allow to cool and roughly chop, then add them to the pan. Stir in the balsamic ­vinegar and season your bolognese to taste, removing the rosemary sprigs.

Step 7

Serve with cooked pasta and, if you’re like me, grated cheese on top!

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