Lentil Bolognese
15 min
45 min
6-8 per
1 tbsp oil (rapeseed, olive or coconut oil are all good options)
1 medium onion
2 carrot diced
2 sticks of celery diced
1 red pepper chopped
1 courgette chopped
2 cloves of crushed garlic
1 cup (approx. 200 grams) red lentils (rinsed)
2 tins chopped tomatoes
1 tbsp tomato pureé (optional)
250 mls vegetable stock
1 tsp dried oregano
Salt and pepper to season
Fresh basil leaves to serve
This is an adaptation of the traditional Italian dish and while some die-hard Italian chefs may not even call this Bolognese anymore, I think everyone will agree it’s super-tasty, comforting and really packs a nutritional punch with all those veggies and lentils. It’s another very adaptable recipe so you can use whatever veggies you have in the fridge but the ones in this recipe are some of my favourites.
- Prepare all of the vegetables and leave on a plate for easy access. I usually chop the onions last to save my eyes from streaming too much!
- Heat the oil in a large pot over a medium heat for about 2 minutes.
- Add the onions and cook for 2 minutes or until translucent.
- Add the rest of the vegetables and cook for a further 5 minutes, followed by the garlic.
- Now pop in the rinsed lentils and mix well with the vegetables.
- Add in the tinned tomatoes, tomato pureé and oregano and stir well.
- Now add the stock and bring to a simmer.
- Allow to simmer for approx. 30 mins or until the lentils are soft. Stir occasionally to prevent the lentils from sticking to the base of the pot.
- Season to taste and serve with brown pasta topped with a couple of basil leaves.