Lentil Bolognese Soup Recipes

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LENTIL BOLOGNESE SOUP



Lentil Bolognese soup image

Tuck into this full-bodied, vegetarian Bolognese-based soup with red lentils, which brings you four of your 5-a-day and plenty of fibre

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 50m

Number Of Ingredients 12

2 tbsp rapeseed oil
3 onions , finely chopped
3 large carrots , finely diced
3 celery sticks , finely diced
4 garlic cloves , finely chopped
500g carton passata
1 tbsp vegetable bouillon powder
125g red lentils
1 tsp smoked paprika
4 sprigs fresh thyme
125g wholemeal penne
50g finely grated vegetarian Italian-style hard cheese

Steps:

  • Heat the oil in a large non-stick pan then fry the onions for a few mins until they start to colour. Add the carrots, celery and garlic then fry for 5 more mins, stirring frequently, until the vegetables start to soften.
  • Pour in the passata, bouillon powder and the lentils with 2l boiling water. Add the smoked paprika, thyme and plenty of black pepper then bring to the boil, cover the pan and simmer for 20 mins.
  • Tip in the penne then cook for 12-15 mins more until the pasta and lentils are tender, adding a little more water if necessary. Stir through the cheese, then ladle half the soup into bowls or a wide-necked flask if you're taking it as a packed lunch. Cool the remaining soup (remove the thyme sprigs) and keep in the fridge until required. It will keep well for several days. Reheat in a pan, adding a little extra water if the soup has thickened.

Nutrition Facts : Calories 424 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium

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

LENTIL BOLOGNESE



Lentil Bolognese image

Delicious vegetarian sauce for pasta, so tasty, and as nice as a meat bolognese. It can also be served with potatoes.

Provided by sorchaspud

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 52m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
½ red bell pepper, thinly sliced
1 carrot, cut into small cubes
½ cup thinly sliced mushrooms
½ cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
  • Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 27.2 g, Fat 3.9 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.6 g, Sodium 398.6 mg, Sugar 8.4 g

LENTIL BOLOGNESE RECIPE BY TASTY



Lentil Bolognese Recipe by Tasty image

Meatless meets comfort in this simple yet scintillating lentil bolognese! This bolognese pairs well with any pasta, from our house-favorite penne to a more exciting tagliatelle or fun farfalle. And if lentils seem intimidating, they're anything but when thrown into this jiffy of a pasta sauce. This is the perfect weeknight meal, Meatless Monday or not! (This Lentil Bolognese was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

Provided by Michelle Gillingham

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon butter
⅓ cup tomato paste
2 tablespoons worcestershire sauce
1 ½ cups vegetable broth
½ yellow onion, finely diced
3 cloves garlic, minced
½ cup red bell pepper, chopped
1 can lentils
salt, pepper, and oregano, to taste
1 cup spinach, washed

Steps:

  • Melt butter in a pan over medium heat. To this, add onions and garlicand sauté until the onions become translucent and fragrant.
  • Toss in chopped peppers and cook for ~2 minutes. Then to this, add tomato paste and vegetable broth.
  • Simmer on medium heat for ~5 minutes or until tomato paste is combined thoroughly. Add canned lentils and stir well.
  • Add 2 tbsp Worcestershire sauce and season to taste.
  • Finally, add in spinach and cook down.
  • Serve alongside pasta of choice.

Nutrition Facts : Calories 662 calories, Carbohydrate 92 grams, Fat 19 grams, Fiber 13 grams, Protein 29 grams, Sugar 10 grams

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