Lately we’ve been expanding our vegetarian repertoire. For a while our dinners had fallen into a predictable loop—favourite dishes cooked repeatedly until even the best recipes felt a little stale. Veggie fajitas and a comforting tomato-and-mascarpone pasta are delicious, but variety is refreshing, and it’s been fun to try new meals that are both budget-friendly and satisfying.
We’re still happy to eat fish and seafood, which keeps things flexible, but we’ve also been cutting back on dairy. One dish I’ve returned to is lentil bolognese. It’s something I used to make regularly when I lived alone, and more recently I finally convinced Scott to give it a try despite his initial hesitation about the lentils.
The name “lentil bolognese” might not sound immediately appealing, especially to meat-eaters, but the flavour and texture make it a real winner. This recipe produces a thick, herb-scented sauce that pairs perfectly with pasta. I’ve even used it as a mince replacement in lasagna with excellent results.
Besides tasting great, this bolognese is packed with vegetables and iron. It makes a generous potful—enough for a family meal with leftovers to freeze for another night—and it only needs one pan, which keeps cleanup simple.
Lentil Bolognese
Recipe by Julia
Servings
6
servings
Prep time
15
minutes
Cooking time
1
hour
Ingredients
-
3 tbsp olive oil
-
2 medium onions, finely chopped
-
3 carrots, finely chopped
-
3 celery sticks, finely chopped
-
3 garlic cloves, minced
-
500g dried red lentils
-
2 x 400g tins chopped tomatoes
-
2 tbsp tomato purée
-
2 tsp Italian mixed herbs (or 1 tsp each oregano and thyme)
-
1L vegetable stock
-
500g spaghetti or linguine
-
Parmesan or vegetarian cheese, grated, to serve (optional)
Directions
- Heat the olive oil in a large saucepan or stockpot over medium heat. Add the garlic, onions, carrots and celery and cook for 15–20 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Add the lentils, chopped tomatoes, tomato purée, mixed herbs and vegetable stock. Bring to a boil, then reduce the heat and simmer gently for 40–50 minutes, until the sauce has thickened and the lentils are tender. If the sauce reduces too quickly, add a little water during cooking.
- Cook the pasta according to the packet instructions. Drain, divide between plates and spoon over the lentil bolognese. Finish with a grating of Parmesan or a vegetarian alternative if you like.
Notes
- Cooled sauce can be stored in an airtight container in the fridge for up to three days, or frozen for up to three months.
- Adapted from Good Food.
This lentil bolognese is a reliable, nourishing weeknight meal that stretches ingredients without sacrificing flavour. It’s a great recipe to batch-cook, freeze in portions, and rely on when you want a hearty, plant-forward dinner with minimal fuss.