Our food writer Libby Kimber brings you some super easy (and healthy) meals for the week ahead. Dinner, sorted.
Vegan lentil bolognese
The 12 Step Mind-Body-Food Reset by Jessica Sepel, published by Macmillan Australia, photography by Jeremy Simons.
Prep: 10 mins
Cook: 50 mins
- 2 Tbsp cold-pressed extra-virgin olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 723g jar sugar-free Napoletana sauce
- 400 g tin brown lentils, drained and rinsed well
- Small handful of basil leaves
Heat the oil in a large, deep non-stick frying pan over medium–low heat. Add the onion, carrot and celery, and cook, stirring occasionally, for 20 minutes or until the vegetables are very soft.
Add the sauce, lentils, basil and 250ml (1 cup) water, and stir until the mixture comes to a simmer. Continue to cook, stirring occasionally, for 30 minutes, or until the mixture has reduced into a nice rich sauce.
Serve right away (see suggestions) or store for the week ahead. Allow the bolognese to cool before portioning in airtight containers. This will keep in the fridge for up to 4 days, or in the freezer for up to 3 months.
- Add 2 teaspoons of sweet paprika and ½ teaspoon of dried chilli flakes to the batch of bolognese while reheating, then spoon it on top of roasted and halved sweet potatoes. Serve with diced avocado and coriander leaves scattered on top.
- For a non-vegan option, spoon into large grilled field mushrooms then sprinkle with a little goat’s feta.
- Toss through zoodles, brown rice pasta or pulse pasta and top with a few fresh basil leaves (pictured).
- For a non-vegan option, spread the batch of hot bolognese evenly around into a large, deep frying pan. Make 4 indents in the sauce and crack an egg into each one before cooking over medium heat until the eggs have just set. Serve with lemon wedges.
Asian-style turkey mince
Image and text from The Fit Foodie Meal Prep Plan by Sally O’Neil. Photography and styling by Sally O’Neil. Murdoch Books, RRP $35.
Prep: 5 mins
- 2 Tbsp peanut oil
- 500g lean turkey mince
- 2 garlic cloves, crushed, or 1 tsp garlic powder
- 1 red chilli, thinly sliced, or 1 tsp dried chilli flakes
- 3 Tbsp soy sauce or tamari
- Zest and juice of 1 lime
- ½ tablespoon granulated stevia or 1 Tbsp honey
- Fresh coriander, sliced red chilli and lime wedges, to serve (optional)
Heat the peanut oil in a frying pan over medium-high heat. Add the turkey mince, garlic and chilli, cooking for 4–5 minutes, stirring regularly, until cooked through.
Add the soy, lime and stevia or honey in the final minute of cooking. Stir well to coat the meat, then remove from the heat. Scatter with coriander and fresh chilli. Serve with lime wedges, if you like.