Lentil Bolognese
Serves 4
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- Large Handful of Fresh Rosemary and Thyme
- 1 Onion, Diced
- 3 Cloves of Garlic, Minced
- 2 Carrots, Peeled
- 2 Stalks of Celery
- 3 Tablespoons of Tomato Paste
- 150g of Mushrooms
- 1 Tin of Black or Green Lentils or 125g of Dry
- 2 Tablespoons of Balsamic Vinegar
- 2 Tins of Chopped Tomatoes
- Handful of Fresh Basil
- Salt & Pepper
- Olive Oil
We make this all the time at home, it’s definitely one of my weekly go-tos. It’s seriously delicious, makes great leftovers and is ideal for freezing.
Add the olive oil to a large pot on medium heat. Add in the onion and garlic and cook for a few minutes until the onions are nice and soft. Finely chop the rosemary and thyme leaves and add them in.
While that’s cooking, add the carrots, celery and mushroom to your food processor and pulse until finely chopped.
Add them to the pot and toss everything around. Season well with salt and pepper, then pour in the tinned lentils (with their juices). If using dry lentils, add them + 60ml of water to the pot. Whisk together the tomato paste and balsamic vinegar and then add it to the pot, along with the tinned tomatoes.
Stir everything and then let it simmer away on medium-low heat for about 30 minutes. Finely chop the basil and stir it in at the end.
15 Comments to Lentil Bolognese
Oh aim going to give this a try.
Is this dish suitable to be frozen?
Yep, you can freeze the meatballs in the sauce. Cook everything fully and then let it all cool before freezing. Enjoy!x
Any suggestions to replace the mushrooms if you need them left out? Thanks
It’s delicious with aubergine instead. Just add one medium aubergine to the food processor with the carrots and celery x
Thanks! Mushrooms are my enemy!
Hello,
Can you use dried lentils instead and let them cook in the sauce during the 30 minutes it is simmering?
Thank you
Yes you can, however I usually find they take out 40 minutes to cook so just let it simmer longer (for black/green lentils) x
I hate mushrooms! Anything I could swap them out for?
It’s delicious with aubergine instead. Just add one medium aubergine to the food processor with the carrots and celery x
I made this tonight. I added the amount of balsamic vinegar as per recipe but it tasted very vinegary. Still delicious though. Would halve the balsamic next time.
Really delicious! Have made it a few times and definitely much nicer and healthier than bolognese with meat!!
so happy you love it Clare!x
Do you put the carrots, celery and mushrooms into the food processor raw?
Yep!