Transform humble lentils into a rich, irresistible Bolognese sauce! This clever twist on a classic is packed with protein and hidden veggies, making it a delicious way to enjoy the goodness of lentils. Even the pickiest eaters will be asking for seconds!
minced
diced
cooked
grated, for serving
Mince the garlic cloves and dice the carrots into small pieces.
Heat the extra virgin olive oil in a large pan over medium heat. Add the minced garlic and diced carrots, and cook for 5 minutes until softened. Add the minced beef and cook, breaking it up with a spoon, until browned all over.
In a separate container, combine the cooked lentils and fried tomato sauce. Use an immersion blender to blend until smooth and creamy. Alternatively, you can use a regular blender.
Pour the blended lentil and tomato sauce into the pan with the cooked beef and vegetables. Stir well to combine and let it simmer for 10 minutes, allowing the flavours to meld.
While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain well.
Add the cooked spaghetti directly into the pan with the lentil Bolognese sauce. Toss to coat evenly. Serve immediately, topped with grated cheese.
For an even richer flavour, add a splash of red wine to the meat and vegetable mixture before adding the lentil sauce, allowing it to reduce completely.
If you prefer a chunkier sauce, blend only half of the lentils with the tomato sauce and stir in the remaining whole lentils.
This lentil Bolognese sauce can be made in advance and stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months.