United Kingdom

Lentil bolognese

Name: Lentil bolognese
Total time: 55 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 1 cup brown or green lentils rinsed whole masoor (brown lentils); 2 tbsp olive oil; 1 large finely chopped onion; 1 large finely diced carrot; 1 stick finely diced celery; 4 cloves minced garlic; 1 cup finely chopped button mushroom; 1 2/3 cups passata tomato puree; 2 cups more as needed water; 1 tsp dried oregano; 1 bay leaf (indian bay leaf); 1/2 tsp black pepper; Salt, to taste; Pasta, spaghetti or tagliatelle; a few leaves basil leaves

Ragù without the meat and without the sulks. The lentils hold the sauce like they mean it.

55 minTime

27 gProtein each

mildSpice

A ragù with a new heart2 chapters · 1 min read

Make it your way

Grandma's waySoffritto, patience and lentils. The vegan ragù that won the UK over.

The original

622kcalsame

27 gproteinsame

12 gfibresame

55minutessame

The original lentil bolognese.

Per serving, worked out from the ingredient table.

Ingredients

Whole masoor (brown lentils)1 cup brown or green lentils, rinsed

Olive oil2 tbsp

Onion1 large, finely chopped

Carrot1 large, finely diced

Celery1 stick, finely diced

Garlic4 cloves, minced

Button mushroom1 cup, finely chopped

Tomato puree1⅔ cups passata

Water2 cups, more as needed

Dried oregano1 tsp

Bay leaf (indian bay leaf)1

Black pepper½ tsp

Saltto taste

Pastaspaghetti or tagliatelle

Basil leavesa few leaves

Method

5 steps

1Warm the olive oil and cook the onion, carrot and celery gently with a pinch of salt.
2Add the garlic and finely chopped mushrooms and cook until the mushrooms dry out and brown.
3Stir in the lentils, passata, water, oregano and bay leaf. Simmer, partly covered, stirring now and then, adding water if it thickens too fast.
4Meanwhile cook the pasta in well salted water until al dente. Save a mug of pasta water.
5Season the sauce, remove the bay leaf and toss with the pasta, loosening with pasta water. Finish with torn basil.

Serve it like this

Twirl into warm shallow bowls, spoon extra sauce on top and finish with basil and a crack of pepper. Serve with a green salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United Kingdom

Lentil bolognese

Ragù without the meat and without the sulks. The lentils hold the sauce like they mean it.

55 minTime

27 gProtein each

mildSpice

A ragù with a new heart2 chapters · 1 min read

Make it your way

Grandma's waySoffritto, patience and lentils. The vegan ragù that won the UK over.

The original

622kcalsame

27 gproteinsame

12 gfibresame

55minutessame

The original lentil bolognese.

Per serving, worked out from the ingredient table.

Ingredients

Whole masoor (brown lentils)1 cup brown or green lentils, rinsed

Olive oil2 tbsp

Onion1 large, finely chopped

Carrot1 large, finely diced

Celery1 stick, finely diced

Garlic4 cloves, minced

Button mushroom1 cup, finely chopped

Tomato puree1⅔ cups passata

Water2 cups, more as needed

Dried oregano1 tsp

Bay leaf (indian bay leaf)1

Black pepper½ tsp

Saltto taste

Pastaspaghetti or tagliatelle

Basil leavesa few leaves

Method

5 steps

1Warm the olive oil and cook the onion, carrot and celery gently with a pinch of salt.
2Add the garlic and finely chopped mushrooms and cook until the mushrooms dry out and brown.
3Stir in the lentils, passata, water, oregano and bay leaf. Simmer, partly covered, stirring now and then, adding water if it thickens too fast.
4Meanwhile cook the pasta in well salted water until al dente. Save a mug of pasta water.
5Season the sauce, remove the bay leaf and toss with the pasta, loosening with pasta water. Finish with torn basil.

Serve it like this

Twirl into warm shallow bowls, spoon extra sauce on top and finish with basil and a crack of pepper. Serve with a green salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lentil bolognese

Make it your way

Ingredients

Method

Lentil bolognese

Make it your way

Ingredients

Method

Make it a meal