Recipe

Lentil Bolognese

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Lentil Bolognese

A vegetarian take on the classic bolognese. A rich tomato lentil sauce over linguine topped with parsley and Parmesan.




Ingredients to serve 2

  • 200g x linguine
  • 150g x brown lentils – rinse
  • 450ml x boiling water (for lentils)
  • 1 x carrots – peel and grate
  • ½ x onion – peel and chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 ½ x tomatoes – dice (5mm)
  • 30ml x water (for sauce)
  • 1 tbsp x tomato paste
  • 1 tsp x smoked paprika
  • 1 tsp x mixed herbs
  • ⅛ tsp x cinnamon
  • 3g x fresh basil – tear leaves
  • ½ x fresh chilli –slice finely (optional)
  • 20g x parmesan – shave with a potato peeler
  • . x salt & black pepper (from your pantry)
  • . x olive oil (from your pantry)

Ingredients to serve 4

  • 400g x linguine
  • 300g x brown lentils – rinse
  • 900ml x boiling water (for lentils)
  • 2 x carrots – peel and grate
  • 1 x onion – peel and chop finely
  • 4 cloves x garlic – crush, peel and chop finely
  • 3 x tomatoes – dice (5mm)
  • 60ml x water (for sauce)
  • 2 tbsp x tomato paste
  • 2 tsp x smoked paprika
  • 2 tsp x mixed herbs
  • ¼ tsp x cinnamon
  • 5g x fresh basil – tear leaves
  • 1 x fresh chilli –slice finely (optional)
  • 40g x parmesan – shave with a potato peeler
  • . x salt & black pepper (from your pantry)
  • . x olive oil (from your pantry)

Method

Step 1

Boil the kettle. Place a pot on medium-high heat and add the boiling water and the lentils (do not add salt, this will slow down the cooking). Once the water is at a rolling boil, cover and turn the heat down. Simmer for 20-25 minutes with the lid on until the lentils are soft. Season with salt at the end of cooking.

Step 2

Prepare all ingredients as indicated above. Boil the kettle again.

Step 3

Fry the onion with some olive oil and some salt in a pan over medium heat for about 5 minutes, stirring occasionally, until softened. Add the tomato paste, mixed herbs, smoked paprika and garlic and cook for another minute. Add the tomatoes and water and simmer on medium-low for 10 minutes until thickened. When the lentils are cooked, drain them and add them to the sauce. Add the cinnamon and cook for another 5 minutes. Season to taste.

Step 4

Bring a large saucepan of lightly salted water to a rolling boil then add the linguine and cook for 6-8 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain and then drizzle olive oil generously over the pasta and mix it through. This will stop it from sticking.

Step 5

To serve, mix half the sauce through the linguine. Serve the rest of the sauce spooned on top and sprinkle with parmesan shavings, basil and a fresh crack of black pepper. Top with fresh chilli if you like.