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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
Recipes

Easy Split Pea Bolognese

Easy Split Pea Bolognese
Easy Split Pea Bolognese
Easy Split Pea Bolognese
Easy Split Pea Bolognese

This is my favourite no waste Friday meal yet, it was delicious!

Those of you who don’t know what I’m talking about, I do a Friday clear out of my fridge and make dinner from whatever is left over – think of it like, Ready Steady Cook to save the veg that’s about to go off.  

I also have my cupboard stashed with lentils/beans and peas for days when I’m stuck. There wasn’t a huge amount left over in the fridge (only a few carrots) but with a few basic press essentials here’s a very delicious meal.

Easy Split Pea Bolognese

Ingredients

• 350g green split peas rinsed
• 2 large garlic cloves
• 2 large or 4 small carrots peeled and diced into tiny pieces
• 1 red onion peeled and diced very finely
• 1 tbsp. maple syrup
• 1.5 tbsp. tamari
• 50ml water
• 1 tbsp. dried oregano
• 1 tsp sweet paprika
• 8 basil leaves torn
• 500g tomato sauce/passata (go for a good quality preferably chunky sauce)

Method

• In a large saucepan, add the split peas plus 1 litre of water and cook as per instructions. This will take about 40 minutes.
• Next, pop your spaghetti or choice of pasta on to cook as per instructions. Once cooked drain off any excess water.
• Once the split peas are cooked drain off any excess water.
• Using a deep pan (or the saucepan from the lentils once cleaned) over a medium- high heat add the olive oil and red onion.
• Stir and cook for 2-3 minutes colouring the onion without letting it burn. You can add the 50 ml water here to stop and sticking to the pan.
• Add in the garlic, oregano, paprika and cook for 1 minute.
• Toss in the cooked split peas and the tomato sauce.
• Stir in the maple, tamari and basil leaves and bring to a gentle simmer for 3 minutes combining all the flavours.
• Stir in the cooked pasta.
• Serve with some vegan cheese shavings and fresh basil leaves.
• I used vio-life vegan cheese here as its melts very nicely.

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