Lentil Bolognese, Meaty & Delicious

BETTER THAN TRADITIONAL SPAGHETTI BOLOGNESE!

When made with our vegan mince, this spaghetti bolognese recipe is said to be ‘better than the real thing’. Using all the traditional ingredients, and including plant-based meat, you can enjoy your favourite Italian pasta dish. Hearty comfort food at it’s best. Simple and delicious, there’s really no reason not to make our lentil bolognese.

The lentil and mushroom-based mince creates a meaty taste that works perfectly with the sweet tomatoes…

The texture of lentils emulates that of a bolognese. Of course, you can simply add cooked lentils, but we suggest upping the ante by making our vegan mince ahead of time. Add it in the 5th step of the recipe to replicate your favourite pasta sauce. Some points to note;

• So simple to make. A quick, one-pot wonder!
• Lentils are high in protein, iron and polyphenols
• Enjoy that classic bolognese taste, but meat-free

THE HEALTH BENEFITS OF LENTILS

Much like meat itself, lentils are a rich source of protein and iron. Perfect for vegans, this nifty little legume will keep you feeling full and satiated all day long. They’re also high in fiber, aiding in digestive health and weight management. Magnesium and folic acid in lentils improves stress levels as well as heart health. Its high calcium content means that it is beneficial to bone development.

Perhaps, most importantly, lentils are an excellent source of polyphenols. These are micro-nutrients that fight against detrimental agents in the body – everything from toxins and radiation, through to cancers. Packed with antioxidants, polyphenols are associated with long-lasting health benefits and general well-being. Find out more about the benefits of lentils here.

VEGAN MINCE MIXTURE

Of course you can use store-bought vegan mince, but we guarantee that it won’t be as good! Depending on the brand, it may be necessary to cook the ‘meat’ before you add it to the sauce. Alternatively, you can add cooked lentils in place of the plant-based meat. It is advised to make our Vegan Mince ahead of time and store it in the fridge, ready to use in your favourite recipes. The mixture is essentially cooked lentils combined with a fried mushroom and walnut mixture. It also contains hints of ‘umami’ flavours, such as cooked onion, garlic, soy sauce and worcestershire sauce.

ON TO THE BOLOGNESE

Peel and finely chop 1 medium-sized onion. Heat 2-3 tablespoons of olive in a frying pan and saute the onion for approximately 5 minutes. Sprinkle in 1-2 teaspoons each of dried oregano and dried basil. While the onion is cooking, peel and crush 2 cloves of garlic. Finely chop and deseed 2 red chillis. If you prefer a spicier bolognese, leave the seeds in or use more chilies. Peel and dice 1 medium-sized carrot. We like to cut it into tiny cubes for extra texture. Once the onions are soft and translucent, add in the garlic, chili and carrot, sauteing for a further 5 minutes.

The base of the bolognese (fried onion, garlic and chili) creates the flavour. So, allow it to saute nicely with a fair amount of oil.

Now that the vegetables have softened, add in 50g tomato paste and fry for 2 minutes. Now it’s time to add in the vegan mince. Put in 2 cups of your favourite plant-based mince meat, cooked lentils or, as recommend, our homemade Vegan Mince. Combine well. Incorporate the liquids by adding in 1 can (400g) of tinned tomatoes and 1/2 cup red wine. The wine is optional but gives it a rich flavour. Alternatively, 1/2 cup water can be used to loosen the mixture.

LET IT COOK (+ FINISHING TOUCHES)

Reduce the heat, allowing the bolognese to cook on a gentle simmer for approximately 20 minutes. The longer it cooks, the more complex the flavour becomes. Slice 1 cup (or 10) cherry tomatoes in half. Add them to the pot, along with salt, pepper and 1 teaspoon of brown sugar to break the acidity. At this point, you can choose to add in extra dried herbs if need be. Allow the lentil bolognese to simmer for a further 10 minutes, until the cherry tomatoes are cooked and have broken down slightly.

ENJOY YOUR HEARTY LENTIL BOLOGNESE

The bolognese is now ready. Of course, you can eat it the traditional way, over spaghetti. Generously laden the mixture over pasta. Top with shavings of vegan Parmesan or nutritional yeast. Tear over some leaves of fresh basil and a healthy drizzle of extra virgin olive oil. Add extra salt and pepper to taste.

This lentil bologese is highly versatile and can be used for a multitude of other dishes. Layer it with pasta sheets and bechamel sauce for a pant-based, lasagne. Layer it with fried eggplant and white sauce for that perfect vegetarian moussaka, or even mashed potatoes for a hearty cottage pie. Stuff it into ravioli, peppers, potatoes or pastry. Make a ‘meaty’ pie or top it over nachos. So many uses, all delicious!

The Best Lentil Bolognese

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The Zest Kitchen

Category

Basics

Prep Time

45 minutes

Ingredients

• 2 cups vegan mince or cooked lentils
• 1 can (400g) tinned tomatoes
• 1 cup (or approx 10) cherry tomatoes
• 50g tomato paste
• 1 medium-sized carrot, peeled & diced
• 1 medium-sized onion, peeled & diced
• 2 cloves garlic, peeled & crushed
• 2 red chilies (deseed if necessary)
• 1-2 teaspoons dried oregano
• 1-2 teaspoons dried basil
• 1 teaspoon brown sugar
• Salt & pepper to taste
• 2-3 tablespoons olive oil
• 1/2 cup red wine (optional)
• 
  
• For Garnish
• Vegan Parmesan or nutritional yeast
• Fresh basil leaves
• Extra virgin olive oil

Instructions

1. Start by peeling and finely dicing 1 onion and 1 carrot. Peel and crush 2 cloves of garlic. Finely chop 2 red chilies, deseeding if necessary.
2. Heat 2-3 tablespoon of olive in a pan. Add the diced onions and saute until soft and translucent. Sprinkle in 1-2 teaspoons each of dried oregano and basil.
3. Add the garlic, chili and carrots to the pan. Saute for 5 minutes.
4. Once the vegetable have softened, add 50g tomato paste and fry for a further 2 minutes.
5. Add 2 cups vegan mince and combine well. Depending on the type of plant-based meat used, it may be necessary to cook it first. With ours, you can add it now.
6. Now incorporate the liquids - 1 can (400g) tinned tomatoes, 1/2 cup red wine and/or 1/2 cup water go into the pan. Reduce the heat, allowing the bolognese to cook on a gentle simmer for approximately 20 minutes.
7. Slice 1 cup (or approx 10) cherry tomatoes in halves and add to the pan. Sprinkle over 1 teaspoon brown sugar and add extra dried herbs if need be. Allow to simmer for an additional 10 minutes.
8. The bolognese is now ready! Add salt and pepper to taste and combine well. Best served over spaghetti, garnished with vegan Parmesan and fresh basil leaves.

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https://thezestkitchen.com/lentil-bolognese