Family Food – Lentil-ese (Vegetarian Spaghetti Bolognese)

February 20, 2012

Bolognaise?
Or bolognese?

Regardless of how you spell it, I am pretty sure this version isn’t anything like the good people of Bologna make. So technically I should call it something entirely different but ‘I can’t believe there’s not meat in it’ bolognaise is kinda a mouthful, so I’m sticking with ‘Lentil-ese’.

The name sums it up perfectly, it is spaghetti bolognese sauce with lentils instead of meat. I admit I was skeptical when I first tried it, no way would it be the same, and honestly, it isn’t quite the same as a meat based sauce, but it is pretty darn close!

Lentil-ese Spaghetti Sauce Recipe

3/4 cup dried red lentils (see below)
1 tin tomatoes
2-3 tbsp tomato paste
1 zucchini, grated.
A handful of mushrooms chopped.
And onion finely diced (though I leave this out because my kids hate onion)
Garlic – as much or as little as you like
Your choice of herbs – basil, oregano and chives are our favourites.

Now I don’t use any strict measurements for this recipe. Much like regular bolognese, you just chuck in whatever you like and cook it up. So the above quantities are just a very rough idea, feel free to ignore them all together! Same goes for the exact ingredients. If you don’t like mushrooms leave them out all together, or add something else that you do like.

First things you need to do is deal with the lentils, and how you do that will depend on how long you have to cook the sauce. I am always in a hurry so I pre-cook my dry lentils by adding water and either boiling them for a few minutes or putting them in the microwave while I start the sauce. You’ll know they are ready when they go a pale orange colour. If you have hours to simmer your sauce on the stove you could add the lentils to the sauce along with the tomatoes, add 2 cups of water, and let it all simmer away for an hour or two.

So, back to the sauce…

You cook this the same way you’d make any kind of bolognese or pasta sauce. A bit of oil, chuck in the onions and garlic (if you are using them). Then add the tomatoes, zucchini and mushrooms and your pre-cooked lentils (drain the water of them, but it’s ok if they are still quite ‘wet’). Then add a table spoon or two, or three of tomato paste, depending how tomatoey you like it. Let the whole lot simmer away for as long as you can. My husband swears pasta sauce is best cooked for ten hours… but mine is lucky if it gets an hour on the stove!

Stir in your selection of chopped herbs before you serve it with your favourite, or in this house, most kid friendly pasta.

You can also add meat to this recipe. I often add 200 grams of minced beef along with the lentils. The meat gives it a richer, more silky texture and taste, but it is delicious with or without the meat.

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Tagged as: food

{ 13 comments… read them below or add one }

Tam February 20, 2012 at 2:37 pm

Yay – thanks for sharing! We LOVE bolognaise around here (ha! Spell check tried to change that to bolognese!) but are trying to eat less red meat, so this is perfect.

limor February 20, 2012 at 2:43 pm

Love it kate, thanks!!! going to try it out later in the week! xx

Amanda Kendle February 20, 2012 at 2:45 pm

I saw this on your monthly plan and was wondering about it. Now I’m not wondering, I’m going to make it for dinner tonight! Sounds yummy and easy! Thank you :-)

tahlia - the parenting files February 20, 2012 at 9:48 pm

you just inspired me to make my red lentil dahl… well when i read this originally it was about 3pm so I made it then :) xx

katef February 21, 2012 at 11:18 am

Oooh do you have your dahl recipe on your blog?
Have been pondering whether my kids would eat dahl….

tahlia - the parenting files February 21, 2012 at 11:57 am: I don’t actually kate but I will put it up as a post this week and let you know :) It is really yummy!!! and in my thermomix takes about 20 minutes! xx

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Kylie February 20, 2012 at 9:57 pm

Looks yummo Kate! Did the gaggle of children enjoy it?

katef February 21, 2012 at 11:19 am: 3 our of 4 kids eat this…. one still refuses spaghetti bolognese in all forms. But 3 out of 4 is a win in this house! LOL

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Deb February 21, 2012 at 12:02 pm

I do lasagne with brown lentils – it even looks the same! For some reason I hadn’t thought of bolognaise. And I just happen to have a pack of lentils in the pantry.

We have fish one night a week and with our own chickens we have eggs one night and chicken another night. I try to have at least one night vegetarian and then you add in leftovers and takeaway night we have it mostly covered.

katef February 22, 2012 at 10:33 am

Oh how I wish I could convince my girls to eat eggs… such a cheap and easy meal!

Deb February 22, 2012 at 11:14 am: My girls seem to be little salt addicts – I can convince them to eat just about anything by adding a little bit of chicken stock powder. Our easiest ever quiche recipe is all the veges from the bottom of the fridge, softened on the stove or food processor. Milk and eggs with a touch of stock powder and herbs, plus 1/3 cup self-raising flour.
Put veges into a well oiled dish, pour eggs over and through and bake.

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Trish February 29, 2012 at 4:42 pm

Yum, I add lentils to my bolognaise not the meat to the lentils.
Ps my boys only just learnt to eat eggs….so glad.

Teresa@ A game of balance May 7, 2012 at 7:03 am

I have been looking at this recipe every Sunday while writing menus…every Sunday for about 2 months. It is currently simmering on the stove and smells delicious.

Thanks for the great idea.