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  • Recipe Room  »  Lentil Bolognese



    • 200g (1 cup) dried green lentils
    • 2 tablespoons olive oil
    • 1 red onion, finely diced
    • 1 carrot, finely diced
    • 1 celery stick, finely diced
    • 2 garlic cloves, finely chopped
    • 1 tablespoon fresh sage, chopped
    • 1 tablespoon fresh rosemary, chopped
    • 1 tablespoon fresh oregano, chopped
    • 2 medium tomatoes, diced
    • 1 tablespoon tomato paste
    • 125ml (1/2 cup) soymilk
    • cooked pasta, to serve

    Lentil Bolognese

    lentil bolognese thumbnail

    ‘This recipe makes one cup of dried lentils go a looong way! Don’t you just love that? The frugal part of me gets such a kick from making drool-worthy meals from cheap ingredients. Especially when it is an ingredient as nutritious as lentils.’


    Bring a large pot of salted water to a rapid boil. Add the lentils and cook for 20-30 minutes until almost tender. Drain and set aside.

    Heat olive oil in a large, deep frying pan over medium heat. Add the onion, carrot and celery and cook for 5 minutes, stirring often until the vegetables have softened slightly. Add the garlic and cook for 2 minutes more.

    Add the cooked lentils, herbs, tomatoes and tomato paste and 125ml (1/2 cup) of cold tap water. Cook for 15 minutes, stirring often until the tomatoes soften and break down to form a sauce.

    Season with a little salt and lots of freshly ground black pepper and stir in the soy milk. Serve hot over pasta or a baked potato.

    Submitted by
    Christie Connelly

    Tips and Tricks

    • Leftover fresh rosemary sprigs can be used as skewers for shrimp, as a basting brush or left to infuse in some quality olive oil for a few days to make a fragrant herb oil that can be used on everything from pasta to eggs to salads.

    • Too many onions? Onions stored in pantyhose will last as long as 8 months. Put onions in pantyhose, and tie knots between onion, and hang in a cool dry place.

    • Store tomatoes at room temperature and out of direct sunlight. Shift them to the fridge when they’re at risk of becoming over-ripe to slow the ripening process.

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