Lentil Bolognese

Don't Make These Mistakes

Chop the vegetables small so they melt into the sauce.

Add water if the sauce thickens too much before the lentils are tender.

Taste for salt at the end.

How to Make Lentil Bolognese

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1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 10 minutes, stirring often. Add the garlic and cook for 1 minute.

   Mark done Start 10 min timer

2. Stir in the purée and cook for 2 minutes until it darkens.

   Mark done Start 2 min timer

3. Add the lentils, tomatoes, water, soy sauce, oregano and salt. Bring to a boil, then simmer partly covered for 30 minutes, adding water if it dries out.

   Mark done Start 30 min timer

4. Boil the spaghetti in salted water until just tender, drain and serve topped with the sauce.

   Mark done

Storage and Reheating

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat with a splash of water.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Lentil Bolognese

• Grated parmesan
• Green salad
• Garlic bread
• Steamed greens

Common Questions About Lentil Bolognese

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.