Lentil Bolognese

No need for soaking with these little nutritional powerhouses.  Iron rich, easily cooked red lentils are an important addition to a vegan or vegetarian diet.  This very simple recipe is a delicious take on a pasta sauce

Lentil Bolognese

Ingredients for 2

an onion, chopped

half a teaspoon of dried oregano

2 cloves of garlic, chopped

a teaspoon of dried chilli

a 400g (14 ounce) can of tomatoes

100g (3 and a 1/2 ounces) of red lentils

wholewheat spaghetti to serve

olive oil

salt and pepper


Add a splash of oil to a pan and add the chopped onion, sprinkle with salt and sweat on a low heat for ten minutes or until soft but not browned

Put a large pan of water on to boil for the pasta

Add the half teaspoon of dried oregano, the teaspoon of dried chilli flakes and the chopped garlic and a good grind of black pepper and stir

Cook for another couple of minutes before adding the tin of tomatoes

Add the lentils and just a splash of water and cook on the lowest heat for 10 minutes

Put the pasta on to boil for 9 minutes (or according to the instructions on the packet)

While its cooking gradually ladle water from the pasta pot onto the lentils, stir and allow it to absorb.  Keep doing this while the pasta cooks until the lentils are soft and bloated (but the sauce isnt too liquid)

Serve the lentils on the spaghetti

5 thoughts on “Lentil Bolognese

  1. Youre so awesome, man! I cant believe I missed this blog for so long. Its just great stuff all round. Your design, man…too amazing! I cant wait to make these lentils

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