Recipes
Vegan

How To Make Red Lentil Bolognese

This recipe is an absolute staple in our house. A great way to use up leftover veggies, it’s a kid-approved, […]

Plate of spaghetti covered in tomato based sauce in grey bowl

This recipe is an absolute staple in our house. A great way to use up leftover veggies, it’s a kid-approved, freezer-friendly, protein-packed recipe.

Ingredients

  • 1 medium red onion, diced
  • 4 cloves garlic, diced
  • 1 C broccoli, finely chopped
  • 2 small carrots, finely chopped
  • 1 small red capsicum, finely chopped
  • 2 TBSP balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp “chicken” stock powder (I used Massal brand)
  • 1/4 tsp ground fennel
  • 1 700ml jar passata
  • 115g dried red lentils, rinsed
  • 1 C water
  • Salt & Pepper

Method

  1. To save time and effort I usually chop the onion and garlic in a food processor and set them aside. Then I do the same with the broccoli, carrots, and capsicum. If you don’t have a food processor just finely chop everything.
  2. Fry onion and garlic on moderate heat until translucent, but not quite browning.
  3. Add in broccoli, carrots, and capsicum. Fry until softened.
  4. Add balsamic vinegar and cook for a further 30 seconds or until it has been absorbed and the strong vinegar smell has reduced.
  5. Add the herbs (oregano, basil, fennel), “chicken” stock powder, lentils, passata, and water.
  6. Bring to a boil and then reduce to a simmer. Let simmer for about 30 minutes or until lentils are cooked, stirring occasionally. I use this time to cook enough pasta for the number of people I am serving.
  7. Once everything is cooked I add enough sauce to the cooked pasta to coat it generously. Save the rest of the sauce for another meal or pop it in the freezer for another time.

By

thriveadmin

on

Oct 27