We made lentil bolognese for the first time a few months ago for our 10 month old. Our goal was to cook something delicious and nutritious and incorporate legumes so he would love it. So the lentil bolognese came to mind. Not only did he love it, but we loved it too. It's a simple dish, but comforting, hearty and full of flavor. You can use canned lentils if you are short on time, which shortens the cooking time considerably, but we prefer dry lentils. This recipe takes about 15 active minutes to prepare; the cooks itself on the stovetop the rest of the time. This recipe is also great for meal planning. You can make a large batch ahead of time, then store it in the refrigerator for a few days or in the freezer for a few months.
A COMFORTING VEGAN MEAL FOR ANY DAY OF THE WEEK
We both love this dish, and so does our one-year-old Adam. Here are the main reasons we think you'll love it too:
- The is creamy, flavorful and filling.
- a simple recipe for any day of the year
- you can easily freeze or store the for later
- a great dish for babies starting to eat solid foods (our child ate this mixed dish at 10 months)
- vegan, dairy-free and gluten-free
- meat lovers will also love this recipe
HOW TO MAKE VEGAN LENTIL BOLOGNESE AT HOME
Making this vegan bolognese is super simple. It takes only 15 active minutes to make; the rest of the time the lentil will cook itself. The ingredients are readily available and affordable. Here's a brief overview of the recipe.
- Soak the dry lentils - skip this step if using canned lentils.
- Sauté the vegetables.
- Add spices and paste.
- Add drained lentils, passata and water or vegetable broth.
- Cook until lentils are tender.
- Serve with your favourite side dish.
WHAT TO SERVE WITH THIS VEGETARIAN BOLOGNESE?
Serve this wonderful meal with one of these side dishes:
- Cooked pasta
- Baked potatoes
- Creamy polenta
- Best Mashed Potatoes
- Creamiest Cauliflower Purée
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Here are some of the most frequently asked questions and their answers. If you have any other questions, feel free to ask them in the comments below.
Can I use canned lentils in this recipe? Yes, you can. If so, drain the lentils and cook them for 15 minutes.
Do I have to soak the lentils or can I add them directly from the bag to the pan? We can add the lentils directly to the pan, but this will increase the cooking time by about 30 minutes.
Do I need to wash the lentils? It is best to wash the lentils before using them, especially if the bag is already open.
Can I use other types of lenses? We recommend that you use green or brown lenses. Red lentils tend to disintegrate quickly and the texture of the dish will not be the same.
STORAGE AND FREEZING
There are two ways to store this delicious lentil bolognese.
Store lentil bolognese in the refrigerator for up to 3 days. Before serving, reheat in the microwave or in a skillet.
Feel free to freeze the bolognese as well. Place in a freezer safe container and freeze for up to 3 months. Before serving, defrost at room temperature (or refrigerate overnight), then reheat in the microwave or in a pan.
LETS GET COOKING!
JUST A FEW MOMENTS IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
- SERVES:6 PEOPLE
- PREPARATION: 10 MINUTES
- COOK: 50 MINUTES
- TOTAL TIME: 60 MINUTES
INGREDIENTS :
LENTIL BOLOGNESE
- 3 tbsp olive oil
- 1
- 2 celery stalks
- 2
- 3 garlic cloves
- 1 tbsp paste
- 1 tsp dried thyme
- 1 tsp dried oregano and 1 bay leaf
- 1 tbsp balsamic vinegar
- 500 g (2 1/2 cup) dried brown or green lentils
- 750 g (3 1/3 cup) passata
- 1000 ml (4 cups) water or vegetable stock
- 1 tsp diced parsley (to serve)
TOOLS AND EQUIPEMENT
- BOWL
- LARGE SKILLET
METHOD :
SOAK THE LENTILS
- Add the dried lentils to a bowl. Cover with water and set aside overnight.
COOKING THE
- Place a large skillet over medium-low heat. Add olive oil and diced vegetables. Sauté for 5 to 8 minutes until vegetables soften. Increase heat, add paste, thyme, oregano and bay leaf. Sauté for another 2 minutes, then add the drained lentils, passata and water or vegetable stock. Cover with a lid, lower the heat to medium-low and cook for 45 minutes or until the lentils are cooked.
TIP:
- Feel free to use canned lentils. In this case, cook the lentils for 15 minutes. If you don't soak the lentils first, the cooking time will be longer. Cook the lentils for 1 hour and 15 minutes and add 300 mL (1 1/4 cups) more water.
SERVE
- Season your lentil bolognese to taste with salt and pepper. Sprinkle with diced fresh parsley and divide among six plates. Serve with your favourite side dish.
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