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Turkey Bolognese with Lentils and Mushrooms

Recipe

Swap your usual beef for turkey and make this tasty keto-friendly dish. As well as getting a shiny star in the healthy home cooking box, it will go down a treat with the kids. Full of energy boosting low-carb Keto goodness for the New Year.  

Serves: 4 people   |   Prep time: 15 minutes |   Cooking time: 310 minutes

Italian   |   Main   |   Gluten Free   |   Dairy Free

  

Ingredients

  • 1 x 500g pack Turkey Mince
  • 1 x 500g pack frozen Brown Lentils with Tahini
  • 125g Chestnut Mushrooms
  • 1 stick Celery
  • 1 Brown Onion
  • 2 cloves Garlic
  • 2 x 400g tins Chopped Tinned Tomatoes
  • 1 heaped tsp Paprika
  • 1 heaped tsp Mixed Dried Herbs
  • 1 tbsp Tomato Purée
  • 1 Chicken Stock Cube, dissolved in 200ml boiling water
  • 30ml Olive Oil
  • Sea Salt and Black Pepper
  • 2 x 340g packs Courgetti

  

Method

  1. Peel, halve and chop the onion.
  2. In a large frying pan sauté the turkey mince and onion in the oil for 5 minutes. Add the lentil mix and cook for another 5 minutes to break down the lentils.
  3. Peel and mince the garlic. Wipe and chop the celery and the mushrooms.
  4. Put the turkey mix tinned tomatoes, chicken stock, celery, paprika, mince turkey mix, garlic, tomato purée, mushrooms and dried herbs into the slow cooker.
  5. Season with some salt and pepper and mix well.
  6. Cook on low for 5 hours. Just before the end of the cooking time, cook the courgetti by heating a little oil in a large frying pan and sauté until tender.
  7. Drain and serve topped with the Bolognese sauce and some grated Parmigiano cheese.