Lentil bolognese

If there any purists of Italian cuisine reading this, I wholeheartedly apologise for what I have done to one of your classics. I’ve ripped the meat out, shunned the egg pasta, and given Parmesan the cold shoulder. I’m not even sure if I can call this a bolognese. Nevertheless, since it retains something of a meaty texture and still oozes a luxuriant, tomatoey sauce, this recipe can keep the bolognese as its birthright.

Also, in my defence – this is delicious. It’s hearty, healthy, and tasty, everything a bolognese should be. Yes, I’ve added peppers, to add more fuel to the fire; but in my opinion, they gave the sauce another layer of sweetness. If you’re looking for a healthier alternative to a meat-based bolognese, or, if you’re veggie, or a vegan like me, this is the way to go.

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To serve two generously, you’ll need:

  • 150g dry green lentils
  • two small peppers, red and orange
  • one medium carrot
  • two large sticks of celery
  • one medium brown onion
  • two cloves of garlic
  • one tin of good quality chopped tomatoes
  • tomato puree
  • chilli flakes
  • balsamic vinegar
  • dry spaghetti

Begin by putting the lentils on to boil (not too vigorously) for forty minutes, or until tender. Drain and rinse well in a sieve.

Roughly chop the onion, carrot, and celery. Heat a glug of olive or rapeseed (canola) oil in a large saucepan or crockpot (frying pan is too small!). Cook gently for ten minutes, until softened.

Add finely chopped garlic, and cook, stirring, until aromatic. Tip in the finely sliced peppers, and fry for a few minutes – you’ll probably need to add more oil. Add a good squirt of tomato puree and stir until incorporated. Cook for another minute.

Pour in the chopped tomatoes, adding a little water to clean the tin out. Give it all a good mix, seasoning well with salt, pepper, and chilli flakes, and leave to simmer for half an hour. Then, add the cooked lentils, and 3/4 tbsp balsamic vinegar – this will give it a lovely sweetness – and simmer for another ten minutes, while your spaghetti is cooking.

Drain the pasta, reserving a little of the water. If you’re serving two, add the pasta to the pan and incorporate loosely with tongs, adding a splash of the water if it needs loosening up. If you’re serving your own lonely self, transfer half the bolognese to a plastic container to cool down before putting in the fridge or freezing, and combine spaghetti with the other half.

Serve in bowls, with a sprinkle of nutritional yeast. Delicious!

 

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