Direct answer: A good lentil bolognese is made by softening onion, carrot and celery, adding lentils, tinned tomatoes and stock, then simmering until the lentils are tender and the sauce is thick enough to coat pasta.
Lentil bolognese is one of the easiest healthy swaps for a meat sauce because lentils give body, protein and a thick texture. Carrots and tinned tomatoes keep it sweet and practical.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced or grated
- 1 celery stick, finely chopped, optional
- 2 garlic cloves, minced
- 150g red lentils or green lentils, rinsed
- 2 x 400g tins chopped tomatoes
- 400ml vegetable stock
- 1 tsp dried oregano
- 1 tbsp tomato puree
- 1 tsp soy sauce or balsamic vinegar
- Salt and black pepper
- Pasta, parmesan or nutritional yeast, to serve
Method
- Heat the oil in a saucepan. Cook the onion, carrots and celery for 8 minutes until soft and sweet.
- Add the garlic, tomato puree and oregano. Stir for 1 minute.
- Add the rinsed lentils, chopped tomatoes and stock. Bring to a simmer.
- Cook uncovered for 25 to 35 minutes, stirring often. Red lentils soften faster; green lentils keep more texture.
- Add soy sauce or balsamic vinegar for depth. Season with salt and pepper.
- Serve over pasta with parmesan or nutritional yeast.
Notes
For a smoother sauce, mash some of the lentils against the side of the pan. If the sauce gets too thick before the lentils are tender, add a splash of water. A small knob of butter at the end makes it taste more rounded without turning it heavy.
Storage: Cool quickly and refrigerate for up to 3 days, or freeze in portions. Reheat until piping hot throughout.