Lentil bolognaise:
1 tbs olive oil
1 small red onion
1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)
1 small tin (200g) chopped tomatoes
1-2 cloves garlic or ¼ tsp garlic powder
½ tsp chipotle sauce or other flavourings to taste (e.g Cajun mix)
Quick cheese drizzle:
1 tsp ground chia
2 tbs nutritional yeast
Pinch mustard powder
Scant ¼ cup ‘milk’
Instructions
1. To make the lentil sloppyjoe’s, saute the onion for 5 minutes until softening. Add all remaining and simmer for 5 mins.
2. Either use my flatbread recipe or your own bread variation. Or serve over polenta sliced as per this bruschetta.
3. To make a cheesey drizzle, mix all ingredients together to form a thick smooth paste.
4. Layer up the lentil mix over the bread and top with the sauce.
393 calories and 27 grams of protein
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