Description
Jamie Oliver’s Bolognese with Lentils is a vegetarian adaptation of the classic Bolognese sauce, using lentils instead of meat to create a flavorful, satisfying, and wholesome dish.
Ingredients
Scale
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- 200g (7 oz) dried green or brown lentils (or 400g canned lentils, drained and rinsed)
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- 2 tablespoons olive oil
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- 1 onion, finely chopped
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- 2 carrots, finely chopped
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- 2 celery sticks, finely chopped
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- 3 garlic cloves, minced
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- 1 teaspoon dried oregano
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- 1 teaspoon dried thyme
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- 2 tablespoons tomato paste
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- 400g (14 oz) canned chopped tomatoes
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- 500ml (2 cups) vegetable stock
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- 1 bay leaf
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- 1 tablespoon balsamic vinegar
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- Salt and freshly ground black pepper to taste
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- Fresh parsley or basil, chopped, for garnish
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- 400g (14 oz) spaghetti or your preferred pasta
Optional Add-Ins:
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- A pinch of chili flakes for heat
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- Grated Parmesan or vegan cheese for topping
Instructions
Step 1: Prepare the Lentils
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- If using dried lentils, rinse them under cold water and cook according to package instructions. Set aside.
Step 2: Sauté the Vegetables
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- Heat olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Sauté for 8-10 minutes until softened. Stir in the garlic, oregano, and thyme, and cook for another 1-2 minutes.
Step 3: Add Tomato Paste and Tomatoes
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- Stir in the tomato paste and cook for 1 minute to enhance its flavor. Add the canned tomatoes, vegetable stock, and bay leaf. Mix well.
Step 4: Simmer the Sauce
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- Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
Step 5: Add the Lentils
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- Stir in the cooked or canned lentils and balsamic vinegar. Simmer for another 10 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Step 6: Cook the Pasta
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- Meanwhile, cook the spaghetti or pasta in salted boiling water according to package instructions. Drain and reserve 1/2 cup of pasta water.
Step 7: Combine and Serve
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- Toss the pasta with the lentil Bolognese, adding a splash of reserved pasta water if needed. Serve hot, garnished with fresh parsley or basil and Parmesan, if desired.