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My Go-To Easy Lentil Bolognese

Since we moved flats, I’ve been making this bolognese pretty much every week as it’s just so quick and easy. I even make it in my lunch break when working from home! The other great thing about this recipe is that it’s a great one to keep the freezer stocked with.

I love how versatile this bolognese is – it’s delicious served in a big bowl enjoyed with a slice of rye bread; or dished up with spaghetti for a more authentic take on the classic; or even as part of a ‘balance bowl’, accompanied with green beans, chicken and perhaps some salad.

Honestly, you wouldn’t know that it was a lentil base rather than a meatier version… trust me!

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Ingredients – Serves 4 with Pasta & can be easily doubled

  • Good Splash of Olive Oil;
  • 2 tbsp Dried Oregano;
  • 2 tbsp Dried Thyme;
  • A few fresh sprigs of Rosemary, chopped;
  • A pinch of Ground Garlic;
  • 1 tsp Ground Cinnamon;
  • Salt & Pepper (seasoning);
  • 1 White Onion, chopped;
  • 3 Medium Sized Carrots, chopped into small cubes;
  • 1 Courgette (optional) small cubes;
  • 2 Peppers (any colour) chopped;
  • Handful of Mushrooms, chopped;
  • 3 Celery sticks, thinly sliced;
  • 1 can of Chopped Tomatoes;
  • 2 tbsp Tomato Puree;
  • 600ml of Beef or Vegetable Stock;
  • 120g of Red Split Lentils.

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Method

  1. Heat the olive oil on a medium heat in a large pan (which has a lid);
  2. Add the herbs, cinnamon, garlic and onion to the pan. Keep the onion moving, until browned and aromatic – this should take around 5 minutes;
  3. Once the onion has softened, add the chopped carrots, peppers, courgette and mushrooms into the pan, along with the sliced celery. Allow to soften and make sure it’s all coated with the herbs and spices. At this stage, add a good helping of ground pepper and salt to season. Fry for 8 – 10 minutes;
  4. Add the chopped tomatoes, tomato puree, stock and lentils to the pan and bring to the boil;
  5. Once boiling, turn the heat down to a simmer and place the lid on the pan, stirring occasionally. Let this cook for 20 minutes, or until the lentils have softened and have taken up a fair amount of the liquid.
  6. Serve with a bowl of pasta, a slice of rye bread or on its own with some veggie sides. If not serving straightaway, allow to cool and then place in a freezer proof dish.

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If you’ve tried this recipe, I’d absolutely love to know what you think! Feel free to comment below.