This dish is a real “winter warmer”.
A steaming hot bowl of this will make your weekend, guaranteed!
Since it’s incredibly windy and chilly here in Cornwall at the moment, I’ve created this hearty dish that I think you’re gonna love -
You do like substantial meaty meals, don’t you
Keep reading even if you don’t – I’ve got a worthy veggy alternative for you!
I called it “Sweet Lamb Bolognese”, because it works really well with rice pasta, sort of like a good old Spag Bog.
It even has the ‘boyfriend seal of approval’, which means something, as not many candida diet friendly foods pass this test.
Just yesterday I found myself sipping a lonely bowl of butternut squash soup, sigh…
Right, before all my lovely vegan friends get the harpoons out – the Lamb Bolognese also tastes marvelous with red lentils instead of the lamb,
phew… that was close I had you worried there for a moment, didn’t I.
- 450g organic minced lamb; veggy alternative: red lentils
- 2 big white onions
- 1 tin of chopped tomatoes
- 1 tube of tomato puree
- pinch of salt and garlic granules
- 2 garlic cloves, chopped finely
- half a butternut squash, cubed
- pinch of ground fenugreek
- ½ tsp tandoori curry spice
- pinch of paprika
- 2 handfuls of fresh spinach
- 1 tsp of coriander seeds
- ½ tsp of cumin seeds
- ½ tsp of fennel seeds
- ½ tsp of dark mustard seeds
- salt, pepper
- Chop & fry two big onions in olive oil until they are brown.
- Whilst this is going on chop half a butternut squash into cubes and steam for about 10-15 minutes, depending how mushy you like it. The longer you leave it the sweeter it gets.
- You can save time by using frozen (defrosted) butternut squash. This is what I did.
- Fry 450 g organic lamb mince. Add a bit of apple cider vinegar to tenderize the meat.
- Briefly roast the spices over a low heat, then grind them finely.
- Stir the spices into your bolognese sauce.
- Add the steamed butternut squash and let it simmer for 25 minutes or longer. It does actually taste even nicer, the longer it cooks.Towards the end add some chopped spinach.
- Adjust the seasoning if needed.
- Serve with pasta of your choice (I used rice pasta).
- Fry the onion. Boil the red lentils for 20 minutes. Add to the onion with the spice mix and fry for a few minutes. Then add the butternut squash pieces and simmer for 10 minutes. Towards the end mix in some chopped spinach leaves.
- Serve with rice pasta or boiled potatoes and a side salad.
Candida Diet Advice:
You can eat this already in stage 2, yay!
Just serve it with steamed or stir-fried courgettes strips rather than pasta and leave the butternut squash out.
Very hearty, very comforting!
Perfect to expel the winter blues
Enjoy & Please leave your Rating underneath the comments below…