Recipe: Lentil Bolognese
Our lentil Bolognese recipe is a plant-based take on a classic. Swapping minced meat for lentils packs this dish with gut loving fibre while providing a rich source of plant-based protein. This recipe is sure to give you those classic comforting flavours you love with an added fibre-boost.
Number of servings: 4-6 as a main
Preparation and cooking time: 45 minutes total (15 minutes preparation + 30 minutes cooking)
Ingredients
1 tbsp olive oil
1 carrot, finely diced
1 celery stalk, finely diced
300 grams mushrooms, chopped
¾ cup brown lentils, washed
3 tbsp tomato paste
2 x 400g cans chopped tomatoes
2 cups vegetable stock
1 bay leaf
½ tsp crushed chilli flakes
¼ tsp smoked paprika
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
1 tbsp balsamic vinegar
Salt and pepper to taste
Instructions
Start by heating the olive oil in a saucepan. Once hot, add in your chopped carrots and celery and sauté for 5 minutes or until slightly softened.
Once soft, add in the chopped mushrooms and continue to cook out for another 3-5 minutes or until all the water from the mushrooms has evaporated.
Next, add in your tomato paste and continue to cook until the tomato paste has deepened in colour
Add in the lentils, chopped tomatoes, vegetable stock and bring to a boil.
Reduce to a simmer and add in your seasonings, balsamic vinegar as well as salt and pepper to taste.
Simmer for 25-30 minutes or until the lentils have softened and the sauce has reduced down.
Serve with your choice of pasta and enjoy!
Top tips
This recipe makes a great batch cooking option. Just make sure to store separately to any pasta and mix them together just before serving for the best results
The lentils should take around 30 minutes to cook but be sure to taste them to make sure that they are cooked to your liking as cook times may vary depending on the type of lentil used