Vegetarian Lentil Bolognese

Vegetarian Lentil Bolognese w Salad

This was a bit of an experiment in our household as Beef Bolognese is one of our longstanding family favourites. But, in an effort to introduce a new meat-free meal into our repertoire, we tried this little gem. This recipe is simple to make, tastes rich and hearty and was a huge success.
No one even realised that there was no meat (husbands included!)! Win-win. For a delicious vegetarian family meal, try this delicious and nutritious lentil bolognese.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dinner
Servings 5 serves
Calories 515 kcal

Ingredients
  

  • 1 brown onion peeled, coarsely chopped
  • 1 carrot peeled and chopped
  • 1 peice celery coarsely chopped
  • 2 cloves garlic halved (optional)
  • 2 1/2 tbs olive oil extra virgin
  • 2 bay leaves fresh or dried
  • 1/2 cup mushrooms roughly chopped
  • 1 cup brown lentils fresh or canned, rinsed
  • 1 1/2 cups vegetable stock
  • 400 g tomatoes tinned
  • 400 g passata or use our SSH Veggie Passata in 'sides' collection
  • 350 gram pasta your choice (we use Sam Remo gluten free range)
  • parsley leaves chopped to serve
  • *serve with non starchy salad or zesty green salad found in 'sides' collection

Side Salad

  • 300 gram mixed fresh greens pre-packed
  • 250 gram cherry tomatoes punnet, chopped
  • 2 lebanese cucumber chopped
  • 1 small red onion finely chopped
  • 200 gram kale slaw kit pre-packed coles/woolworths
  • 1 cup fresh herbs of choice
  • 2 tbsp light salad dressing of choice

Instructions
 

  • Process onion, carrot, celery and garlic in a food processor until finely chopped (or chop by hand).
  • Heat the oil in a saucepan over medium heat. Add onion mixture and bay leaves. Season. Cook, stirring, for 6 minutes or until soft.
  • Meanwhile, process mushrooms in food processor until finely chopped and add to the saucepan. Cook now all together, stirring, for 3 minutes or until soft.
  • Add rinsed lentils into mixture, stir in tomatoes, vegetable stock and passata.
  • Reduce heat to low. Cook, covered, stirring occasionally, for 25 minutes (or longer if time permits).
  • Season as desired. Continue to cook with lid off for a further 10-15 minutes to reduce sauce.
  • Cook up your pasta according to packet instructions.
  • Serve this sauce with your pasta and you can sprinkle a little feta cheese and fresh basil leaves on top (if you like!).
  • Enjoy your pasta with your non-starchy side salad or see our 'Sides' collection for other salad recipe option.

Notes

A great dish to include in the weekly meal prep rotation too, as it can be kept in the fridge for a few days and even frozen. Accompany this with a crunchy green salad for a great balance. 
This sauce can be made in advance, stored in fridge for 3-5 days or frozen to be used later.

Nutrition

Calories: 515kcalCarbohydrates: 89gProtein: 19gFat: 11gSaturated Fat: 2gFiber: 10gSugar: 15gVitamin C: 107mgCalcium: 130mgIron: 6mg
Keyword lentil bolognese, vegetarian, vegetarian bolognese, vegetarian lentil bolognese
Tried this recipe?Let us know how it was!