Member recipe
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Lentil Bolognese

By Mark Waters (GoodFood Community)
  • Rating: 3 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
A healthy and tasty meat-free pasta dish that's quick and easy to prepare
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Ingredients

Ingredients

  • 60g red split lentils, washed and drained
  • 1tbs olive oil
  • 1 onion, sliced
  • 1 large carrot, chopped into 1cm dice
  • 1 courgette, chopped into 2cm pieces
  • 3 cloves garlic, peeled & finely chopped
  • 400g tin chopped tomatoes
  • 120g tagliatelle
  • Grated parmesan

Sauce

  • 60g red split lentils, washed and drained
  • 1tbs olive oil
  • 1 onion, sliced
  • 1 large carrot, chopped into 1cm dice
  • 1 courgette, chopped into 2cm pieces
  • 3 cloves garlic, peeled & finely chopped
  • 400g tin chopped tomatoes
  • 120g tagliatelle
  • Grated parmesan
  • 1 beef or vegetable stock cube
  • 4tbs red wine (optional)
  • 1tbs dried mixed herbs
  • 1tbs Worcestershire Sauce
  • 3tbs tomato puree
  • Salt & ground black pepper

Method

  • STEP 1
    Put all the sauce ingredients in a measuring jug, top up to 400ml with hot water and mix well.
  • STEP 2
    In a wok or large pan, fry the onions, carrot, courgette and garlic over a low to medium heat for about 8-10 minutes, until the onions are softened and golden.
  • STEP 3
    Add the sauce, tomatoes and lentils to the pan and bring to the boil, reduce heat and simmer for 20 minutes, stirring occasionally.
  • STEP 4
    Meanwhile, cook the tagliatelle according to the packet instructions.
  • STEP 5
    Drain the tagliatelle (reserve a little water if needed to loosen the sauce). Add to the lentils and sauce, mix well and serve, garnished with the cheese.
  • STEP 6
    For vegetarian option, use vegetable stock and omit Worcestershire Sauce (or replace with 1tsp Marmite)
  • Comments, questions and tips

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    Overall rating

    Rating: 3 out of 5.2 ratings
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