2-4 servings
Ingredients
For the roast potatoes
- 750 g organic new potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp sea salt
For the bolognese
- 1 large onion chopped
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 200 g mushrooms finely chopped
- 1 red peppers chopped
- 1/2 tsp cumin seeds or ground
- 1/2 tsp thyme
- 1.5 tablespoon smoked paprika
- 75 g walnuts toasted
- 1 carrot roughly chopped
- 4 sundried tomatoes chopped finely
- 1 can of tomatoes
- 100 g dried red spilt lentils rinsed
- 500 ml water
- 1 tsp harissa paste
- 1 tbsp tamari or soy
- 1 tsp balsamic vinegar
- 1 tsp sea salt
- Twist black pepper
For the tahini dressing
- Juice 1/2 lemon
- 1 tbsp tahini
- 50 ml water
- 2 tbsp extra virgin olive oil
- 1/2 sea salt
- Twist black pepper
For the toppings
- Fresh thyme
- Sea salt
- Olive oil
Instructions
To roast the potatoes
- Pre heat your oven to 180c.
- Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil, garlic powder & salt. Roast for approx 50- 60 minutes until crispy on the outside.
To make the bolognese
- Add the olive oil & onion to a large pan and heat to a medium heat. Fry for approx 8-10 minutes until soft and browning.
- Add in the garlic, spices and stir for another few minutes, then add in the chopped mushrooms and red peppers and fry for 2-3 minutes.
- Add the walnuts to a pan and fry toast until lightly toasted. Allow to cool a little, then add them along with the carrots and sun-dried tomatoes to a food processor and blitz to a chunky crumb.
- Add the walnut mix to the pan, along with the tomatoes, lentils, water, harissa, balsamic and tamari.
- Simmer for 25 minutes.
- Season with salt, pepper
To make the tahini dressing
- Add all the ingredients to a jar and mix to combine.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.