Lentil Bolognese Pasta
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!
Ingredients
garlic cloves4 cloveminced
carrots2 wholediced
beef400 g
lentils250 gcooked
fried tomato sauce200 ml
spaghetti300 g
cheese50 ggrated, for serving
extra virgin olive oil2 tbsp
Instructions
Chef's Tips
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.
Prepare the vegetables
Mince the garlic cloves and dice the carrots into small pieces.
Sauté the aromatics and meat
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.
Prepare the lentil sauce
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.
Combine and simmer
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.
Cook the spaghetti
While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Drain well.
Serve
Add the cooked spaghetti directly into the pan with the lentil Bolognese sauce. Toss to coat evenly. Serve immediately, topped with grated cheese.
