Basic Lentil Bolognese Recipes

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ONE-POT LENTIL BOLOGNESE RECIPE BY TASTY



One-Pot Lentil Bolognese Recipe by Tasty image

Here's what you need: dried spathetti, olive oil, large yellow onion, medium carrots, celery, white mushroom, salt, pepper, red wine, garlic, diced organic tomato, tomato paste, vegetable broth, dried brown lentil, dried basil, dried oregano, dried rosemary, baking soda, fresh parsley

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

8 oz dried spathetti
2 tablespoons olive oil
½ large yellow onion, minced
2 medium carrots, sliced
1 stalk celery, sliced
4 cups white mushroom, sliced
1 teaspoon salt, plus more to taste
1 teaspoon pepper, plus more to taste
½ cup red wine
3 cloves garlic, minced
28 oz diced organic tomato, 1 can
¼ cup tomato paste
2 cups vegetable broth
1 cup dried brown lentil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon baking soda
¼ cup fresh parsley, chopped, for garnish

Steps:

  • In a large pot, cook the pasta according to the package instructions. Drain and set aside.
  • Heat the olive oil in the same pot over medium heat. Add the onion and sauté until translucent, about 2 minutes.
  • Stir in the carrots, celery, mushrooms, salt, and pepper. Sauté until mushrooms have cooked down and are turning golden, about 5 minutes.
  • Add the wine and simmer until most of the liquid is absorbed, about 4 minutes.
  • Add the garlic and stir to combine, then add the diced tomatoes, tomato paste, broth, lentils, basil, oregano, rosemary, and baking soda. Stir to combine.
  • Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened.
  • Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash.
  • Garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 956 calories, Carbohydrate 123 grams, Fat 39 grams, Fiber 13 grams, Protein 24 grams, Sugar 23 grams

BASIC LENTIL BOLOGNESE



Basic Lentil Bolognese image

An essential recipe for the vegan kitchen. This lentil version of a classic bolognese is delicious, versatile and easy

Provided by Louise-Claire Cayzer

Categories     Main Course

Time 35m

Number Of Ingredients 17

400 g chopped tomatoes (1 standard tin/can is 400g or 1⅔ cups)
2 tbsp tomato paste
1 large onion (very finely chopped)
1 large carrot (very finely chopped)
3-4 cloves garlic
1 tbsp olive oil
500 g cooked puy or green lentils (equivalent to standard ~2 tins/cans)
80 ml red wine
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp marmite or vegemite (or other yeast extract)
1 tsp chilli powder
Handful halved cherry tomatoes
A few drops of liquid smoke
Fresh herbs to sprinkle on at the end
50 g Dried Soya Mince (This creates a more "meaty" Texture. N.B. you will need to add a little extra water if using this)

Steps:

  • In a large pan sautee the onions, garlic & carrot in the olive oil until soft.
  • Add the tomato paste and stir until combined.
  • Add the lentils, herbs, wine, tin/can of chopped tomatoes, marmite or vegemite plus any other optional extras and simmer for around 20 mins.
  • Serve over spaghetti, or as a filling for a pie or with some mash.

Nutrition Facts : Calories 386 kcal, Carbohydrate 62 g, Protein 25 g, Fat 4 g, SaturatedFat 1 g, Sodium 217 mg, Fiber 28 g, Sugar 7 g, ServingSize 1 serving

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