Vegetarian lentil bolognese

    Vegetarian lentil bolognese

    (14)
    6saves
    15min


    1 person made this

    About this recipe: This delicious meat-free bolognese is extremely easy to make. Serve over pasta, rice or couscous. This sauce gets better the longer it simmers. If you do allow it to simmer for a longer time, check regularly and add water as needed. This sauce can be bulked up really easily by adding vegetables such as courgettes, aubergine, carrots and mushrooms. You can enhance the sauce to suit your own taste by adding dried herbs, such as oregano or basil. Try adding garlic and a splash of Worcestershire sauce, if you like,

    Ingredients
    Serves: 4 

    • 200g red lentils
    • 425 ml water
    • 2 (400g) tins chopped tomatoes
    • 2 onions, chopped
    • 1 vegetable stock cube
    • salt and freshly ground black pepper to taste

    Method
    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Rinse lentils under cold running water and drain. Place the water and lentils in a saucepan over medium heat and bring to the boil. Cover, reduce heat to medium-low and simmer until lentils just begin to soften, about 20 minutes. Stir the tomatoes and onions into the lentils; bring to a gentle simmer. Crumble the stock cube into the lentil mixture and stir until it's dissolved. Simmer for about 5 minutes more, stirring frequently. Season with salt and pepper to taste.
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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (14)

    by
    6

    Having never tasted a traditional Bolognese sauce before, I have nothing to compare this recipe with. Having said that, I really liked the way this turned out. I did add two bouillon cubes instead of one, because I like more flavor. Next time I would also add more seasonings, like garlic. I simmered this much longer than the five minutes specified in the end of the recipe. It really does get better the longer it simmers!  -  13 Jun 2008  (Review from Allrecipes US | Canada)

    by
    5

    This is such a healthy way to make a pasta sauce. I made a few mods: added garlic to flavor the lentils while they were cooking, and I used prepared tomato sauce. It's important to cook the lentils until they are really soft, so I added more water at the end until I liked the consistency. Yum!  -  24 Jun 2010  (Review from Allrecipes US | Canada)

    by
    4

    I really enjoyed this. It came together quickly and tasted great! I took the advice of others and added a whole veg bullion cube (1/2 a cube was one serving so I doubled it) and added 2 cloves minced garlic w the lentils. I also added a bay leaf w the tomatoes and some dried basil near the end. I'm vegan and this is a quick recipe I'm adding in regular rotation. My boyfriend (not a vegan) added Italian sausage cooked separately to his. Delish!  -  18 Oct 2011  (Review from Allrecipes US | Canada)

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