Lentil Bolognese Recipe

Bolognese sauce is a staple in most households and there are a few ways to do a vegetarian bolognese. You can make it with quorn or soya mince, but ever since I started making it with lentils I have not looked back. Yes, it can take a bit longer, but it is tastier and healthier. I like to make it the way I have always had it since I was a child. The tomato frito sauce is a Spanish influence (my mum is Spanish) as is using white wine, but it works. After all I am not that bothered about authenticity here, but more that it tastes authentically good. If you cannot find tomato frito sauce you can simply replace with more tinned tomatoes and a bit more garlic. I like to use yeast extract (Marmite), miso paste and Maggi seasoning for a savoury punch and make the sauce rich and deep tasting. This is a recipe I make time and again.

Lentil Bolognese Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 200 g lentils (dry)
  • 500 ml water
  • 4 tbsp olive oil
  • 1 large onion
  • 4 cloves of garlic
  • 400 g tinned tomato
  • 200 g tomato frito sauce
  • 150 g mushrooms
  • 150 ml white wine
  • 1 tsp yeast extract (Marmite)
  • 1 tsp brown rice miso paste
  • 1 tsp Maggi seasoning (liquid aminos)
  • pinch of sugar
  • salt to taste
  • 7 oz lentils (dry)
  • 2 cups water
  • 4 tbsp olive oil
  • 1 large onion
  • 4 cloves of garlic
  • 14 oz tinned tomato
  • 7 oz tomato frito sauce
  • 5 ½ oz mushrooms
  • ½ cup + 2 tbsp of white wine
  • 1 tsp yeast extract (Marmite)
  • 1 tsp brown rice miso paste
  • 1 tsp Maggi seasoning (liquid aminos)
  • pinch of sugar
  • salt to taste

Instructions

  1. Finely dice the onion and sweat in a large pan until it starts to go translucent.
  2. Finely dice the garlic, slice the mushrooms and add to the onions. Cook for a few minutes until the mushrooms reduce and go soft.
  3. Add the tinned tomato and tomato frito. Stir well and add the white wine.
  4. Bring to a simmer and cook on a medium heat for about 10 minutes.
  5. Add the dry lentils together with 500ml of water from a recently boiled kettle.
  6. Bring to a gentle simmer and cook for about 30 minutes. It is important not to add any salt previously as this will prevent the lentils from softening.
  7. Once the lentils are soft, add a pinch of sugar and the savoury flavors of the yeast extract (Marmite), miso paste and Maggi seasoning. Mix well and taste for seasoning.
  8. Remove from the heat and serve with spaghetti pasta.

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