Lentil Bolognese
*Meal prep recipe - Serves 6-8
This hearty Bolognese can be used for spaghetti, topped with mashed potato or sweet potato for a Shepherd’s Pie, or layered into a lasagna.
Ingredients:
2 cups dried lentils (green or brown; soak for up to 4 hours if possible, but not essential; split lentils work too and cook faster)
2 tbsp olive oil
2 large onions, diced
6 cloves garlic, minced
1–2 tsp dried oregano
1–2 tsp dried thyme (or fresh if available)
Salt and pepper, to taste
2 large carrots, grated
10–12 button mushrooms, roughly grated or chopped
½ cup tomato paste
3–4 cups vegetable broth
Handful of chopped walnuts (optional, for texture)
2 cans (14.5 oz each) diced tomatoes (or tomato passata)
2 tbsp balsamic vinegar or 2 tbsp sugar (optional, to balance acidity)
1 cup frozen chopped spinach (optional, stir in at the end)
Method:
Heat olive oil in a large pot over medium heat. Sauté the onions until soft and translucent.
Add the garlic and herbs, and cook for 2–3 minutes until fragrant.
Stir in the tomato paste and cook for another 2–3 minutes until it darkens in color.
Add the lentils, grated vegetables, and vegetable broth, and stir well.
(Note: It will look like a lot of liquid at first — that's normal. If you’re using only 1 cup of lentils, start with closer to 3 cups broth and add more if needed.)Stir in the chopped walnuts if using.
Simmer on low to medium heat for about 30 minutes, stirring occasionally. Add extra water if it starts to stick.
Add the diced tomatoes and balsamic vinegar or sugar, and continue simmering for another 10–20 minutes until thickened to your liking.
If using frozen spinach or other vegetables, stir them in at the end and cook until heated through.
Optional Protein Swap:
You can add about ½ lb (8 oz) beef mince (ground beef) or ½ cup textured vegetable protein (TVP) instead of 1 cup of the lentils if you want a more traditional or meaty version.
Serve over spaghetti, layer into a lasagna, or use as the base for a shepherd’s pie.
This dish freezes beautifully too!