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.
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Pin recipe Description
Easy version of the quintessential bolognese sauce using lentils instead of mince. Healthy and economical.
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
- Finely dice the onion and sweat in a large pan until it starts to go translucent.
- Finely dice the garlic, slice the mushrooms and add to the onions. Cook for a few minutes until the mushrooms reduce and go soft.
- Add the tinned tomato and tomato frito. Stir well and add the white wine.
- Bring to a simmer and cook on a medium heat for about 10 minutes.
- Add the dry lentils together with 500ml of water from a recently boiled kettle.
- 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.
- 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.
- Remove from the heat and serve with spaghetti pasta.
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5.00 from 2 reviews
