Lentil Bolognese

About This Recipe

This lentil Bolognese proves that a rich, meaty-tasting pasta sauce can be made entirely from plants. Green lentils simmer in a deeply flavoured tomato sauce with aromatics, red wine, and a dash of soy sauce for umami, creating a thick, satisfying ragu that clings to spaghetti beautifully. It is high in plant protein and fibre, budget-friendly, and tastes even better the next day.

Ingredients

Serves 4

• 200 gdried green or brown lentils, rinsed
• 400 gcanned crushed tomatoes
• 2 tbsptomato paste
• 1 largeonion, finely diced
• 2 mediumcarrots, finely diced
• 2 stalkscelery, finely diced
• 3 clovesgarlic, minced
• 100 mlred wine
• 1 tbspsoy sauce
• 300 gspaghetti

Instructions

1. 1

   Soffritto

   Heat a splash of olive oil in a large pan over medium heat. Cook onion, carrots, and celery for 8 minutes until softened. Add garlic and cook for 1 minute more.

2. 2

   Add lentils and liquids

   Stir in tomato paste, then pour in red wine and let it reduce for 2 minutes. Add lentils, crushed tomatoes, soy sauce, and enough water to just cover. Bring to a boil.

3. 3

   Simmer

   Reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally, until lentils are tender and the sauce is thick. Add water if it gets too dry. Season to taste.

4. 4

   Cook pasta and serve

   Cook spaghetti in salted boiling water according to packet instructions. Drain, reserving a cup of pasta water. Toss with the lentil Bolognese, adding pasta water to loosen. Serve with a drizzle of olive oil.

Variations

• •

  Add finely chopped walnuts for extra texture and healthy fats.

• •

  Use wholemeal pasta for additional fibre and protein.

Storage

Refrigerate sauce up to 5 days. Freeze up to 3 months. Thaw overnight and reheat on the hob.