I hope you are having a wonderful weekend so far! I’m chilling out after an open water swimming event that I took part in at Port Dickson yesterday morning. This was what I packed as a ginormous post-swim lunch, with a sprinkle of shredded @myplantdeli hard parmesan. So satisfying!

Here’s the recipe if you want to make this protein-packed meal, and feel free to add on extra veg like what I did to clear my fridge. Swipe to see lunchbox reality 😜

EASY LOW FAT LENTIL BOLOGNESE
Serves 2-3
INGREDIENTS:
🌱1/2 cup dry brown lentils (or red lentils)
🌱220ml tomato purée
🌱2/3 cup water from boiling lentils (if insufficient, top up with drinking water)
🌱6-7 cloves garlic
🌱1 large white onion
🌱1 tsp Himalayan salt
🌱1 tbsp cooking oil
🌱2 heaped spoonfuls of nutritional yeast
🌱3 tbsp agave nectar or brown sugar
🌱1 tsp ground cumin
🌱1 tsp smoked paprika
🌱1/4 tsp cinnamon
🌱1 tsp dried oregano
🌱1 tsp dried basil
🌱1 tsp dried parsley

METHOD:
Soak lentils overnight.
Boil lentils for 25 minutes (About 12-15 minutes if using red lentils) and drain, saving the water in a separate bowl.
Heat oil in pan.
Sauté garlic and onion for 3-5 minutes until brown at the edges.
Add in lentils and all other ingredients, and stir to combine.
Turn off heat and serve over pasta, potatoes or in between two bread bun slices to make a Sloppy Joe!