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This Chickpea Lentil Bolognese is super straightforward to form and naturally vegetarian, and protein free. an incredible one pot meal that is additionally high in plant primarily based supermolecule.


You know, on behalf of me the jazz band of chickpeas and lentils is often my thanks to go. I’m all regarding those wonderful curries and soups you'll be able to build with them. a bit like my Lentil Chickpea Yellow Curry or the Moroccan Chickpea soup (Harira). If you haven’t any tried any of those, do it. You won’t regret it. Once you are trying them they'll build your tastebuds extremely happy then excited.

By creating this Chickpea Lentil Bolognese you'll fall taken with with it. It’s hearty, supermolecule wealthy yup, on the double. because of having each chickpeas and lentils. Versatile, wonderful with food or over rice, quinoa, and potatoes. additionally on prime of dish then texture excellent.


Also, it's super straightforward to form in one pot. It makes it valuable for fast and straightforward night lunches or dinners. It’s a keeper. Seriously you merely would like this direction. Once you are trying it, you won’t flip back. It’s meant to be a attend.

Basically it's a meat sauce. you discover some versions with or while not additional vegetables. however the meat is certainly the most ingredient. Whenever you create Bolognese sauce, you'll notice it isn’t plant primarily based or dairy farm free. typically you'll additionally notice cheese and cream additional thereto sauce. thus that’s usually what’s in sauce. we tend to do one thing totally different to stay it all plant primarily based. i exploit chickpeas and lentils rather than meat, which can add an incredible texture. I tested this direction each with simply chickpeas or lentils. it had been delicious, however I notice to induce the proper texture I used each of them. the feel from the mix of chickpeas and lentils is why I’m thus obsessed regarding them.



  • 1 cup canned chickpeas, drained
  • 28 oz marinara
  • 2 Tbs tomato Paste
  • 1/3 cup lentils, uncooked
  • 4 cloves garlic, minced
  • salt, pepper to taste
  • Optional add ons:
  • 1/2 cup onions, chopped
  • 1/3 cup celery, chopped
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup red wine


  1. Heat a pot with a bit of olive or canola oil. If you prefer, you can do it totally without any drop of oil. As always I provide both versions with oil and without to keep it really easy and flexible for all of you. Just use a bit of vegetable broth.
  2. Add garlic, optional onions and celery. Fry everything for around 4 minutes. Now add lentils, marinara, tomato paste, and cook for 15 minutes longer.
  3. Finally add chickpeas and cook for around 5 minutes longer. After that it’s done but you can get it a bit more fancy. Time for optionals like red wine and cherry tomatoes. If you add these we increase the cooking time by another 5 minutes more.
  4. Serve on plates or in bowls and enjoy.

Recipe From : Contentedness Cooking

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