Why Make This Recipe
Vegetarian lentil bolognese is a delicious and hearty dish, perfect for those who want a meat-free alternative without missing out on flavor. This recipe is packed with nutritious ingredients and is simple to prepare. It’s a fantastic way to enjoy a classic Italian meal while also benefiting from plant-based proteins and fiber from the lentils. Plus, it’s budget-friendly and can easily feed a crowd!
How to Make Vegetarian Lentil Bolognese
Ingredients:
- Olive oil
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- 2 cloves garlic, crushed
- ½ tsp (optional) dried chilli flakes
- 200g chestnut mushrooms, diced
- 300g Puy lentils
- 400g tin chopped tomatoes
- 3 tbsp tomato purée
- 1 tsp dried oregano
- 2 bay leaves
- 1 litre vegetable stock
- 300g tagliatelle, to serve
- Grana Padano or vegetarian alternative, to serve
Directions:
- Heat 2 tablespoons of olive oil in a large pan over medium heat.
- Add the chopped onion, diced carrots, diced celery, crushed garlic, and dried chilli flakes if you are using them. Cook for about 10 minutes until the vegetables have softened.
- Stir in the diced mushrooms and cook for another 5 minutes until they are also softened.
- Add the Puy lentils, chopped tomatoes, tomato purée, dried oregano, bay leaves, and vegetable stock to the pan. Stir well.
- Bring the mixture to a simmer. Cook for 25-30 minutes until the lentils are tender but not mushy and the sauce has thickened.
- Serve the lentil bolognese over freshly cooked tagliatelle and sprinkle with grated Grana Padano or your vegetarian alternative.
How to Serve Vegetarian Lentil Bolognese
Serve the vegetarian lentil bolognese hot, over a bed of tagliatelle. You can top it with some grated Grana Padano cheese or a vegetarian alternative for extra flavor. A sprinkle of fresh herbs, like basil or parsley, can also add a nice touch. Enjoy this dish with a side of crusty bread or a fresh salad for a complete meal.
How to Store Vegetarian Lentil Bolognese
Allow any leftovers to cool completely before transferring them to an airtight container. The vegetarian lentil bolognese can be stored in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply thaw overnight in the refrigerator and then warm it in a pan over low heat until heated through.
Tips to Make Vegetarian Lentil Bolognese
- For a richer flavor, use homemade vegetable stock instead of store-bought.
- Add more veggies such as bell peppers or zucchini for extra nutrition.
- For a spicier dish, increase the quantity of dried chilli flakes or add fresh chillies.
- If you prefer a smoother sauce, you can blend a portion of the bolognese before mixing it with the tagliatelle.
Variation
You can easily customize this recipe by using different types of pasta, or even zucchini noodles for a gluten-free option. Additionally, you could replace Puy lentils with green or brown lentils, keeping in mind that cooking times might vary.
FAQs
Can I use dried lentils instead of canned?
Yes, you can use dried lentils. However, you will need to soak them in water and adjust the cooking time accordingly.
Is this recipe suitable for meal prep?
Absolutely! This vegetarian lentil bolognese is great for meal prep. It can be made in advance and stored in the fridge or freezer.
Can I add meat to this recipe?
Yes, if you want to include meat, you can add ground beef or turkey. Just cook the meat before adding the vegetables.
