Hearty bolognese

3 ratings

A gentle, nourishing meal featuring lean lamb, kidney beans, and orzo. Rich in protein and essential nutrients for strength and wellbeing.

30 minutes
Serves 4
3.5 of 5 A DAY

Nutrition per serving

Calories355
Fat9.2g
Saturates2.7g
Sugar9.7g
Salt0.22g
Fibre12
Protein23

3 ratings

Recipe by: Gopi Chandratheva | Registered nutritionist

All our red meat recipes keep an eye on portion size, so you can still include red meat as part of a healthy, balanced diet. Eating too much red meat can increase your risk of bowel cancer, so it’s important to limit how much you eat every week. To learn more, you can visit our webpage.

Ingredients

1 tsp olive oil
2 garlic cloves, chopped
1 white onion, chopped
1 carrot, grated
200g lean lamb mince
400g kidney beans, rinsed and drained
300g canned garden peas, rinsed and drained
400g chopped tomatoes
120ml water
2 tsp harissa or chilli paste
1 tsp dried mixed herbs
1 tsp paprika
Black pepper, to taste
200g orzo pasta
2 tbsp natural yoghurt
20g fresh parsley, chopped

Method

Heat the olive oil in a large pan over medium heat. Add the garlic and onion and sauté for 3-4 minutes until golden and softened.
Add the grated carrot and lamb mince. Cook for 5-6 minutes, stirring occasionally, until the mince is browned.
Stir in the kidney beans, peas, chopped tomatoes and water. Mix well to combine.
Add the harissa or chilli paste, dried herbs, paprika and black pepper. Stir through, then reduce the heat and simmer for 15-20 minutes until the sauce has thickened.
While the sauce simmers, cook the orzo pasta in a pan of boiling water for 8-10 minutes, or until al dente. Drain well and set aside.
To serve, divide the orzo between bowls. Spoon over the lamb and bean bolognese. Top with a dollop of natural yoghurt and a sprinkle of chopped parsley.
Alternatively, stir the orzo directly into the bolognese before serving.

Instead of orzo, you could use brown rice or wholewheat pasta, or a sweet or jacket potato. For a plant-based alternative, use vegetarian mince or pulses (such as lentils).