Lentil Bolognese

Lentil Bolognese - Quirky Cooking
 
Lentil bolognese with brown rice & corn

Lentils are one of the easiest legumes to digest (especially if soaked overnight), cook quickly, and are a good source of protein. As with all legumes, the protein in lentils is easier to digest if combined with a whole grain, such as spelt noodles or brown rice.

This is a hearty, satisfying vegetarian meal… lighten it up a bit with a nice, big, green salad on the side. It’s nicest with fresh herbs and vine ripened tomatoes, and I like to add semi-dried tomatoes and tomato paste to make it richer.

Note: You can find Fine sea salt, Herb salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

1. Chop in Thermomix bowl for 5 seconds on speed 6:
– 1 onion, quartered
– 2 garlic cloves
– 1 carrot, quartered

– 1 celery stalk, quartered

2. Add oil and cook for 3 minutes, 100 degrees, speed 1:
– 30g extra virgin olive oil

3. Add tomatoes and chop for 5 seconds, speed 5:
– 400g fresh tomatoes, quartered (or can use tinned – if already crushed, don’t chop again)

4. Add remaining ingredients and cook for 15 mins, 100 degrees, reverse speed 1:
– 250g red lentils
– 100g semi-dried tomato strips (opt.)
– 550g water
– 2 Tbspns vege stock concentrate or 2 tsp vege stock powder
– 2 Tbspns tomato paste (opt.)
– 1 tsp balsamic vinegar
– 1 tsp
Rapadura
– 1/2 to 1 tsp dried oregano, or fresh to taste
– 1/2 to 1 tsp dried basil, or fresh to taste
herb or sea salt
pepper

5. Serve over spelt or rice pasta, or brown rice, with a green salad.

28 thoughts on “Lentil Bolognese

  1. Full Little Tummies says:

    This is just delicious – thanks Jo! I served it up with some homemade spelt pasta and it went down a treat. It made enough to feed our hungry family of four for two meals.

    Chelsea 🙂

  2. Liese says:

    Yummy! Added some cumin, paprika and cayenne pepper, stirred in firm tofu cubes and served over almost raw cauliflower and cabbage… delish!

  3. Trace says:

    Thank you Jo. Just made this again, we’ve had it about five times now, the whole family love it, so good with brown rice, I sprinkle my serve with dried chillies.

  4. Jo Whitton says:

    You’re welcome, Trace – so glad you like it! My husband puts tabasco sauce on his – actually, he puts tabasco sauce on most things! *rolls eyes* 🙂

  5. Anonymous says:

    Brilliant meal. Even my vegetarian hating teenager lived it. We had it with brown rice. I also added chilli:)

  6. Iwa Brown says:

    Jo, this recipe is so delish! Made it last night for dinner (although didn’t have quite enough red lentils, so used a mix of red and french lentils)… definitely very bolognese-y!

  7. Holly says:

    Sensational. This was a yummy dinner for the vegos, and it cooked while I was cooking beef stew, then made EDC mash and all was good for everyone <3 thermo & your recipes Jo.

  8. Frogdancer says:

    This has been on my radar for about 18 months. Finally made it tonight… Absolutely brilliant. Tasty, healthy and cheap as chips. Fed my five adult family beautifully with just this and some brown rice. Very filling.
    A winner.

  9. Hannah says:

    I made this & by the end of 15 mins my lentils are still totally raw! Anyone tell me where I went wrong?! Was I meant to cook the lentils first?!

    • QuirkyJo says:

      did you use red lentils?
      Also if anything is stuck to bottom on thermomix bowl it can stop the heat coming through too/

  10. PD says:

    This was just yumm, made it yesterday as I wanted something easy and quick, it was just perfect..
    Tweaked a little bit after reading others comments, added cumin, chilli powder and tofu (as I had to use some), had it with brown rice, it is surely a wholesome meal!! Thanks Jo 🙂

  11. Kylie says:

    Delicious , especially with the sundried toms. Can I ask how you go about soaking the lentils overnight? Thank you for all your fabulous recipes , a Big Fan.

  12. Melissa says:

    I made this last night and it was wonderful! So lovely, I used oil packed sun dried tomatoes and used fresh oregano and basil. Mmmmm Mmmmm Mmmmmm

  13. Jade says:

    This is my go to lentil bolognese. I use it regularly. I’ve used it for fillings in my lasagna too. Only thing I ever change is either tinned or fresh tomatoes and where I have any sun dried tomatoes in the cupboard or not.
    Love you recipes Jo

  14. Jennifer says:

    This is my daughter’s favorite recipe. We’ve probably made this recipe 30 times in the last 15 months!

    • Quirky Cooking Team says:

      Hi Anna. Just follow the recipe steps and it should be fine:-). You obviously have to chop your ingredients by hand but other than that follow the steps and possibly adjust the cooking time:-). Good luck.

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