Lentil bolognese
Rich, saucy and filling, for about half the price of the beef version. Kids rarely notice the swap.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Red split lentils200 g
- Chopped tomatoes (tin)2 tins
- Brown onions150 g
- Carrots200 g
- Garlic3 cloves
- Vegetable stock cubes1 cube
- Pasta400 g
- Mature Cheddar60 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Finely chop the onion, carrot and garlic. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 8 minutes until soft.150 g brown onions200 g carrots3 cloves garlic
- Rinse the lentils and add them with the chopped tomatoes, the crumbled stock cube and 400 ml of water. Simmer for 25 minutes, stirring now and then, until the lentils are soft and the sauce is thick. Add a splash of water if it gets dry.200 g red split lentils2 tins chopped tomatoes1 cube
- About 12 minutes before the end, cook the pasta in salted boiling water following the pack instructions. Drain.400 g pasta
- Season the sauce well with salt and pepper and serve over the pasta, with a little grated cheese if you are using it.60 g mature cheddar
A teaspoon of sugar and a good grind of pepper at the end make it taste like it simmered for hours.
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