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 no meat in it bolognese’ is kinda a mouthful, so I’m sticking with ‘Lentil-ese’.
The name sums it up perfectly, it is vegetarian 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!
I’d never cooked with red lentils before I tried this pasta sauce, but now I use them all the time! They blend well with just about anything and are a great way to bulk out mince meat dishes to make them budget friendly and super filling.
I don’t use any strict measurements for this recipe. Much like regular bolognese sauce, you just chuck in whatever you like and cook it up. So the quantities in the recipe are just a rough idea, feel free play around with them. Same goes for the ingredients, play around and add whatever veggies you like.
- 3/4 cup dried red lentils
- A tbsp olive oil
- A medium onion finely diced
- Garlic – as much or as little as you like
- 1 tin diced tomatoes (400gm)
- 2-3 tbsp tomato paste
- 1 zucchini, grated.
- A handful of mushrooms chopped.
- Your choice of herbs – basil, oregano and chives are our favourites.
- Pre-cook the lentils by adding them to a pot of water on the stove and boiling them for five minutes, or microwaving them for a similar amount of time.
- The lentils are ready when they are puffed up, softened and light orange in colour.
- In a large pot or pan heat the olive oil, and cook the garlic and onions until they are soft and translucent.
- Add the tin of of tomatoes, lentils, the grated zucchini and chopped mushrooms and cook gentle over a low heat.
- Add one or two table spoons of tomato paste depending on how tomato-ey you want the sauce.
- Let the sauce summer over a low heat for around an hour, or longer – the best sauce cooks for hours, but I never have that much time!
- Stir in your choice of herbs about five minutes before you are ready to serve, and serve with your favourite pasta.
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures you can download my handy dandy kitchen conversion cheat sheet here.
You can add meat to this recipe if you like. 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.
This vegetarian bolognese sauce freezes really well, so make a double batch and stock one in the freezer for later!
What vegetarian meals do your kids love?
I first shared this post back in 2012 (which is why some of the comments have such old dates on them). This recipe is still a family favourite, so it was time for an update and reshare.
Tam says
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 says
Love it kate, thanks!!! going to try it out later in the week! xx
Amanda Kendle says
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 says
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 says
Oooh do you have your dahl recipe on your blog?
Have been pondering whether my kids would eat dahl….
tahlia - the parenting files says
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
Kylie says
Looks yummo Kate! Did the gaggle of children enjoy it?
katef says
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
Deb says
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 says
Oh how I wish I could convince my girls to eat eggs… such a cheap and easy meal!
Deb says
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.
Trish says
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 says
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.
Tanyia says
Just finished making this – it is so good. I think I might prefer it to the meat version I have made for years . Thanks for sharing.
Margaret says
Wow!
This was A-MA-ZING! My kids ate it up!
I changed a few things and blogged about it, but totally gave you all the credit for the recipe’s yumminess!
http://twointhenestmama.blogspot.com/2012/06/picklebums-lentil-ese-vegetarian.html
Thanks so much!!
Margaret
Two in the Nest
Topfivemum says
Fab recipes and general parenting website. So pleased I stumbled across you via Instagram! Thanks for the inspiration xx
Tara says
What size can of tomatoes do you use? 14.5? 28 oz? It’s cut off in the recipe.
katepickle says
It’s a 400gm tin of tomatoes, so that’s 14.5 oz :)