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…
I shared this recipe on this week’s Tasty Traditions, Glutenfree Friday, Wellness Weekend, Whole Food Friday and Thank Your Body Thursday.
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2 Comments
Cindy (Vegetarian Mamma)
February 28, 2013What beautiful deep color in the dish! We have some awesome recipes this week!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest!
Thanks for linking back to the Gluten Free Fridays post!
Cindy from vegetarianmamma.com
Sandra
March 1, 2013Brilliant, thanks Cindy
Much appreciated!
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