Lentil & Mushroom Bolognese

Megan McGrath
Jul 24, 2017 · 2 min read

The narrative around sustainable behaviour often centres around taking public transport, turning off lights and recycling. People rarely consider the environmental impact of what they put on their plate, when in fact, opting for plant-based food is one of the easiest and most effective ways to make your everyday habits more sustainable.

I am going to be regularly posting recipes for meals that are not only environmentally friendly, but cheap, healthy and easy too. Taking the time to ensure you’re providing yourself with the nutrients and fuel you need is a really important part of self care, especially during exam time.

Lentils are an extremely underrated super food. They have more iron than beef, huge amounts of fibre, almost no unhealthy fats and are a “complete” protein when eaten with carbs (which you should, because carbs are great). They are also extremely cheap (especially if you buy them dried) and sold almost everywhere!

Lentil and Mushroom Bolognese:

Prep time: 5 mins

Cooking time: 20 mins

Makes 2 larger or 3 smaller portions

Ingredients:

-1 medium onion

-4 cloves of garlic

-½ a chilli (can omit if you don’t like spice)

-8 cup mushrooms

-A big handful of black olives and some of the brine

-1 tin of chopped tomatoes

-1 tin of brown lentils

-1 veg stock cube

-Salt & pepper to taste

-Spices and herbs- I used fresh basil, chilli flakes & mixed herbs

-Pasta of choice- I used wholemeal spaghetti here

-100g of frozen peas

Method:

-Chop the onion, (chilli if using) and garlic and sauteé them in a little oil over a low heat for 5 minutes until softened.

-Add the chopped mushrooms, olives and some of the olive brine (this adds so much flavour) and cook for a further 5 minutes.

-Drain the lentils and add them along with the chopped tomatoes.

-Add the spices, stock cube and seasonings and raise heat until sauce is simmering.

-Cook the pasta, adding frozen peas halfway through.

-Add the cooked pasta and peas to the sauce & mix.

Fresh herbs plants are a v cheap way to make your meals taste so much better. Put them next to a sink on windowsill so they get sunlight & you’ll remember to water them

Even when buying not in bulk and from Tesco’s, this meal worked out as about 80 pence a portion! This sauce is so easy to bulk up with whatever vegetables you have and great for storing and freezing for dinners on days you’re getting in late.

Hope you enjoy!

Megan x

Sheffield Students

News, thoughts, and updates from your Sheffield Students' Union Officers; what we're working on, thinking about, and improving for you.

Megan McGrath

Written by

Development Officer at Sheffield Students’ Union

Sheffield Students

News, thoughts, and updates from your Sheffield Students' Union Officers; what we're working on, thinking about, and improving for you.

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