5:2 Bologlentil

Thanks to being offered a place on a trial program by Fast Day I'm giving fasting another go. I'm not necessarily trying to lose any weight, but I would like to address my gluttonous eating habits, generally feel better and give the health benefits of fasting a good chance to take hold.

As you will probably be aware, I have a veg box delivered, so planning my fast day food making ahead of time isn't really feasible, and let's be honest, it's not really fitting with my ad hoc style of cooking. In my most recent box I had some lovely cavolo nero and I love my simple, iron rich greens as substitute for carbs, so thought I'd do something saucy to dollop on my greens. Like a bolognese. But veggie. And with lentils.

This is quite a big batch of bologlentil, and I think I'll probably turn the leftovers into a 5:2 suitable pie with a swede and/or pumpkin top to have on Thursday, provided I don't eat 2 portions this evening. Which I can, because it's well easy on the calories.

Bologlentil
serves 4

You will need:
1 tsp olive oil ( 41)
1 onion, diced (42)
150g mini portobello mushrooms, sliced (33)
3 cloves garlic, sliced (12)
1 green pepper, seeded and chopped (21)
200g red lentils (232)
1 tin flageolet beans (225)
1 bay leaf
500ml water
tsp red wine vinegar (2)
½ tsp chilli flakes
2×400g chopped tomatoes (160)
1 beef/chicken/veggie stock cube (9)
up to 1tbsp Worcestershire sauce (13)
salt & pepper
celery salt
Italian seasoning

Total calories = 790
Per portion = 197.5

  1. In a large saucepan, heat your oil over a a moderate flame and gently fry off your onions, pepper and garlic in that order, otherwise aliens will steal your spoon.
  2. Add in your mushrooms, lentils and beans, season with all seasoning things and stir.
  3. Pour in your tomatoes and top up with water, add in any ingredients you haven't yet and bring to the boil. Let it simmer for at least 30 minutes, ideally longer. I accidentally left mine on low and slow for about 3 hours, and it's definitely not done the flavour any harm, even if the lentils have lost their original bright colouring.
  4. Serve atop gloriously simple, blanched and seasoned greens. Blanch with some garlic in the water if you need any extra titillation. Why would you? Are hearty, lentil based dishes not titillating enough at this chilly time of year?!




Comments

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