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Wednesday, 20 October 2021

Porcini and Green Lentil Bolognese with Courgetti : Low Carb


Now, I enjoy eating meat, but I know there are readers who do not. In fact a friend of mine makes it a rule to go 'meatless' one evening each week! We each have to choose our eating choices, habits etc and which recipes we include in our meal plans.

This blog does offer a wide variety of recipe ideas, for your consideration, and by doing this it should be pointed out that not all may be suitable for YOU. If you may have any food likes / dislikes, allergies, or underlying health issues these must always be taken into account.

If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter ...

Now, having said that, 'folks' say this is a very tasty dish, and I hope you may give it a try soon!

It's a veggie Bolognese and has heaps of flavour from the porcini mushrooms – it works out at 5.8grams of carbohydrate per serving. So if you are living the LCHF lifestyle this could fit nicely into your meal plans! What do you think ...

Ingredients
Serves Four
2 medium courgettes (zucchini)
40 g porcini mushrooms
1 tbsp olive oil
1 onion, finely chopped
1 leek, finely sliced
2 cloves garlic, finely chopped
1 x 400g tin chopped plum tomatoes
1 tbsp reduced salt soy sauce
1 tsp dried thyme
250 g chestnut mushrooms, chopped
250 g cooked green lentils, drained and rinsed
A big handful of parsley leaves, chopped

Method
1. Make the courgetti with the courgettes. You can do this with a spiraliser or a vegetable peeler to make long ribbons, then roll up and slice cross-sectionally. Set aside. (some supermarkets sell these already cut/prepared). 
2. Soak the porcini mushrooms in just enough hot water to cover, until soft. Drain and chop, but reserve the soaking liquid.
3. Heat olive oil in a non-stick pan over a medium heat and sauté the onions and leek for around 6-8 minutes or until soft. Add the garlic, tinned tomatoes, soy sauce, thyme, chestnut mushrooms and porcini mushrooms and mix through.
4. Add the lentils and cook on a medium-to-low heat for the next 15-20 minutes, adding splashes of porcini liqueur. The mixture should be softened and should thicken over time, without being watery. When ready, stir through the parsley and spoon over the courgetti.

Tip
If you prefer, blanch the courgetti in boiling water for 1-2 minutes to soften slightly.
Each Serving
5.8g Carbs  4.2g Fat  3.5g Protein
See original recipe idea here

Related Recipe Suggestions
Courgette / Zucchini Gratin : A tasty low carb light meal or side dish : see here
Diabetic Friendly Courgette / Zucchini Recipes : Lower Carb : see here


All the best Jan

27 comments:

Tom said...

...it looks like something to try.

Christine said...

Looks delicious and healthy!

Elephant's Child said...

You had me at porcini...

DVArtist said...

I am coming to your house for dinner. That looks so good.

J.P. Alexander said...

Gracias por la receta adoro los hongos y no los había probado con esa combinación.

Rose said...

I would like to taste this...

William Kendall said...

It sounds different.

magiceye said...

Seems delicious!

peppylady (Dora) said...

Going to look up Chestnut mushroom.
Coffee is on and stay safe

aussie aNNie said...

If only someone would cook this for me then I'd eat it, looks good.

Margaret D said...

Looks ok. We eat meat every night as we just love it.

Angie's Recipes said...

I love porcini! This makes a perfectly light and yummy meal.

Fun60 said...

Sounds a tasty non meat alternative.

Victor S E Moubarak said...

I just love mushrooms.

God bless.

José Antonio Sánchez Rumí said...

It has an extraordinary presence, it will surely be very tasty and good.
Thanks for sharing.
Best regards.

Valerie-Jael said...

This sounds delicious, really yummy!

My name is Erika. said...

I've wanted to try making these zucchini noodles for a long time. Too bad my other half doesn't like zucchini. This looks so yummy, and less carbs too. You have to love that.

Debbie said...

this looks and sounds wonderful!! meat, no meat...i am fine either way!!

♥ Łucja-Maria ♥ said...

The dish looks very appetizing. I suppose it's delicious.
Hugs and greetings:)

Tarık said...

Nice your post

Snowbird said...

That looks delicious. I'll be giving that a go.xxx

Francisco Manuel Carrajola Oliveira said...

Tem um aspecto delicioso.
Um abraço e continuação de uma boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

Phil Slade said...

That's a good one for meatless days Jan. We try to do 1 fish, 4 meat and 2 meatless, a bit too much meat probably. But we struggle for meatless days and often end up with eggs on toast or omelette so the more ideas the better.

This N That said...

Wow..never heard of any of those things!!Probably good.

Jeanie said...

It took me a long time to realize that courgettes were zucchini! The small ones. This looks very good.

Conniecrafter said...

I am a meat lover too, I often think we should have at least one day a week without meat but it doesn't ever seem to happen

Teresa said...

Se ve muy bien ese plato. Besos.