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Lentil Bolognese
Spaghetti Bolognese is such a classic Italian dish, that I had to share with you my favourite vegetarian version - this Lentil Bolognese.
Prep Time
5 mins
Cook Time
5 mins
Total Time
37 mins
Servings: 4 servings
Calories: 177 kcal
Course:
Lunch
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil
- 3 shallots diced
- 1 carrot peeled and diced
- 3 garlic clove crushed
- 6 mushrooms diced
- 100 g dried red lentils
- 400 g Canned cherry tomatoes
- 2 tablespoon tomato puree
- 2 tablespoon balsamic vinegar
- 1 tablespoon dried basil
- 400 ml vegetable stock
Instructions
- Put 1 tablespoon Olive oil in a large pan and add 3 Shallots, 3 Garlic clove, 1 Carrot and 6 Mushrooms and gently sweat for 12 minutes.
- Add 400 g Canned cherry tomatoes, 100 g Dried red lentils, 1 tablespoon Dried basil, 2 tablespoon Tomato puree, 400 ml Vegetable stock and 2 tablespoon Balsamic vinegar and stir. Simmer for 20 minutes.
- Serve on cooked pasta.
Cup of Yum
Notes
- Give the vegetables plenty of time to cook and don't rush this step, as you want them to be nice and soft.
- Make this sauce even richer with a glug of red wine.
- To keep this vegan, use a vegan Parmesan alternative.
- You can make this quicker by using pre-cooked lentils.
- You can swap the dried basil or dried oregano.
- Use the best quality canned tomatoes you can, as you will taste the difference. Cheaper one will be watery. The same goes for the balsamic vinegar - the better quality one will make a much nicer sauce.
- We used a can of cherry tomatoes, however you can use chopped or plum tomatoes.
- If you want a smoother sauce, you could blend the vegetables and then add them back to the pan before adding the lentils.
- Add some extra flavour by cooking a bay leave with this (remember to take it out before serving).
- You can get an even smoother sauce by blending half of everything and then adding it back to the pan.
- If the sauce is too thick, then reserve some of the pasta water when draining and add it to the bolognese to thin it out to your desired consistency.
- Give the sauce a kick of heat by sprinkling some chilli flakes on top before serving.
Nutrition Information
Serving
1portion
Calories
177kcal
(9%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
553mg
(23%)
Potassium
805mg
(23%)
Fiber
11g
(44%)
Sugar
10g
(20%)
Vitamin A
3016IU
(60%)
Vitamin C
15mg
(17%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 177
% Daily Value*
| Serving | 1portion | |
| Calories | 177kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 553mg | 23% |
| Potassium | 805mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 10g | 20% |
| Vitamin A | 3016IU | 60% |
| Vitamin C | 15mg | 17% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.