VEGGIE BOLOGNESE SAUCE
This richly flavoured sauce is super-forgiving when it comes to mixing up the ingredients, making it great for using up surplus veg. For a meat version, simply swap out the lentils for mince.
Provided by Jamie Oliver
Categories Batch cooking Tesco Community Cookery School with Jamie Oliver Vegetables Tomato
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
- Roughly chop the Mediterranean veg.
- Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
- Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
- Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
- Use a potato masher to gently crush the veg, breaking down any bigger lumps.
- Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
- Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
- Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.
Nutrition Facts : Calories 141 calories, Fat 3.7 g fat, SaturatedFat 0.6 g saturated fat, Protein 8.4 g protein, Carbohydrate 19.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.03 g salt, Fiber 4 g fibre
LENTIL RAGU
Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience
Provided by Sarah Cook
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium
HEARTY BEAN & LENTIL VEGAN BOLOGNESE
Tomatoes and garlic simmered together with lentils and beans for a thick, hearty, and protein-rich take on bolognese.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 13
Steps:
- Set a large pot over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until soft, 5-6 minutes. Add the garlic, red pepper flakes, salt, and pepper. Cook, stirring frequently, for one more minute.
- Squeeze the tomatoes to crush and add them to the pot along with the juices from the can. Add the water and honey and stir to combine. Add the lentils. Increase heat to bring the mixture to a boil and then reduce heat to medium. Simmer, stirring occasionally, until the lentils are almost cooked through, about 20 minutes.
- Stir in the beans and the sprig of basil and continue to cook until thick and rich, about 5-10 more minutes. Remove basil. Taste and add additional salt and pepper if desired.
- Serve over your favorite pasta (we're partial to whole wheat spaghetti with this sauce), spooned over spaghetti squash, or in a baked sweet potato.
- Sauce keeps refrigerated in an airtight container for 2-3 days. It also freezes very well.
VEGETARIAN LENTIL SPAGHETTI
Lentils can make a boring, vegetarian spaghetti dinner exciting again.
Provided by fjardt
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
- Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 47.5 g, Fat 11.1 g, Fiber 9.9 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 882.8 mg, Sugar 5.1 g
HEARTY LENTIL SPAGHETTI
"You won't miss any meat in this spaghetti sauce," writes Marie Bender of Henderson, Nevada. Packed full of lentils and Italian flavors, this sauce is thick, hearty and zesty.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the lentils, broth, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. , Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat; cover and simmer for 40-45 minutes., Cook spaghetti according to package directions; drain. Serve with lentil sauce. Sprinkle with cheese.
Nutrition Facts : Calories 362 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 764mg sodium, Carbohydrate 65g carbohydrate (12g sugars, Fiber 14g fiber), Protein 19g protein.
HEARTY SPAGHETTI WITH LENTILS & MARINARA
This wholesome dinner features hearty lentils, marinara sauce and spaghetti. This vegetarian dinner is easy to make, affordable and delicious! Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Entree
Time 35m
Number Of Ingredients 8
Steps:
- To cook the lentils, first pick through the lentils for debris (I once bit into a tiny rock) and then rinse them in a fine-mesh colander. In a small saucepan, combine the lentils, bay leaf, garlic, salt and broth.
- Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Simmer until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes, depending on the age and variety of the lentils. Drain the lentils, discard the bay leaf and garlic, and set the pot aside, uncovered.
- Meanwhile, bring a large pot of salted water to boil. Cook the pasta until al dente, according to the package directions. Drain, then return the pasta to the pot and set it aside.
- Stir the marinara into the lentils and warm them together over medium heat. Divide pasta into bowls, top with warm marinara and lentils, and garnish with Parmesan and/or chopped fresh basil, if you'd like. Serve warm. Leftovers will keep well, covered and refrigerated, for up to 4 days.
Nutrition Facts : Calories 355 calories, Sugar 8.5 g, Sodium 861.2 mg, Fat 3.9 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 66 g, Fiber 10 g, Protein 13.8 g, Cholesterol 2.6 mg
SPAGHETTI WITH VEGETARIAN LENTIL BOLOGNESE
You won't miss the meat in this recipe for spaghetti with vegetarian lentil bolognese. Extra hearty and totally veggie-filled, it is full of healthy comfort.
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium pot, combine the lentils with enough water to cover them. Season the water with salt. Bring to a boil and then lower to a simmer, cooking until lentils are tender, about 20-25 minutes. Drain and set aside.
- Meanwhile, in a large pot, heat the olive oil over medium heat. Stir in the carrots, onion, bell pepper, garlic, thyme, oregano, and salt and black pepper, to taste. Saute until veggies are tender, about 6-8 minutes.
- Mix in the tomato paste and saute for another 3-4 minutes, stirring constantly, until the tomato paste has dissolved. Add the red wine, scraping up any bits sticking to the bottom of the pot. Bring to a boil and then lower to a simmer, cooking for 3-4 minutes, until the liquid has reduced by half.
- Add the whole peeled tomatoes to the pot, crushing the whole tomatoes with your hands as you add them in. Bring to a boil and then lower to a simmer, cooking for 10-15 minutes, or until the tomatoes start to break down. Season to taste with salt and black pepper. Stir in the cooked lentils.
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until tender, but still firm, stirring occasionally, about 8-10 minutes. Strain and toss with the sauce. Serve topped with parmesan cheese.
Nutrition Facts : Nutrition Information Serving size ⅙th of recipe
LENTIL SPAGHETTI SAUCE
A delicious low-fat vegetarian (if not using beef broth) pasta sauce. From the Dietitians of Canada.
Provided by Julesong
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan cook onion and garlic in oil for about 5 minutes, or until tender.
- Add lentils and water (or broth).
- Cover and cook on low heat until lentils are tender (20-35 minutes).
- Add tomato paste, 3/4 cup water and seasonings.
- Cover and cook until lentils are soft and mushy (about 10-15 minutes).
- Serve over cooked spaghetti.
- If desired, sprinkle with grated Parmesan cheese.
VEGAN PASTA WITH LENTIL SAUCE
Looking for a meat alternative to a pasta dish? This vegan pasta with lentils is a great way to eat well, while not compromising the yum factor! Serve with crusty bread.
Provided by Connie Fabian Byrnes
Categories Main Dish Recipes Pasta
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Place lentils, carrots, and celery into the pot, reduce heat to low, and let simmer until vegetables are tender, about 30 minutes. Drain, reserving 2 cups of salted vegetable water. Add 1 tablespoon olive oil, mix, and set aside.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While pasta cooks, heat remaining oil in a skillet over medium heat. Saute garlic in the hot oil until softened, 1 to 2 minutes. Add diced tomatoes and cook for 2 to 3 minutes. Pour in reserved salted vegetable water, mix, and add lentil mixture. Season sauce with kosher salt. Drain pasta.
- Divide pasta among plates, top with sauce, and serve.
Nutrition Facts : Calories 379.6 calories, Carbohydrate 64.1 g, Fat 8.7 g, Fiber 5.7 g, Protein 12.9 g, SaturatedFat 1.3 g, Sodium 155.8 mg, Sugar 5.2 g
GREEN LENTIL SPAGHETTI BOLOGNESE
This tasty vegetarian and vegan green lentil bolognese is the perfect weeknight dinner, packed with veggies and green lentils in a rich tomato sauce. This bolognese sauce is kid friendly and sure to win over anyone who tries it.
Provided by Christine
Time 1h
Number Of Ingredients 14
Steps:
- In a large skillet or pan, heat some olive oil and saute your carrots, onion and peppers until soft.
- Add the mushrooms and continue to saute all of the vegetables until they are starting to brown, and the liquid from the mushrooms has mostly cooked off.
- Add the garlic and herbs and and cook for another minute until fragrant.
- Add the tomato paste and Worcestershire sauce. Mix into the vegetables, then pour in the wine and let the mixture bubble and reduce for a few minutes.
- Add the lentils and stir through.
- Add both cans of tomatoes. Bring to bubbling, and then simmer for about 30 minutes more.
- Cook your spaghetti according to package instruction.
- Serve. Spoon spaghetti into each bowl and top with a few ladles full of bolognese sauce.
Nutrition Facts : ServingSize 1 g, Calories 636 kcal, Carbohydrate 115 g, Protein 35.5 g, Fat 3.8 g, SaturatedFat 1 g, Sodium 524 mg, Fiber 9.2 g, Sugar 14 g
VEGAN BLACK LENTIL BOLOGNESE
This vegan bolognese uses black lentils for a meaty texture, and is slowly simmered to bring out the deepest and richest flavors from the sauce. It's even better on the second day!
Provided by Eva
Time 1h
Number Of Ingredients 16
Steps:
- In a medium pot combine the dried black lentils and 4 cups of hot water. Simmer for 20 minutes until the lentils are cooked but still firm. Drain and set aside to cool until ready to use.
- Use a food processor to finely dice the onion, celery, carrot, and garlic. Process the vegetables until minced, working in batches if needed, then add to a large pot. Alternatively you can finely dice them by hand.
- Add the 1/4 cup of olive oil to the pot with the onion, celery, carrot, and garlic and add a pinch of salt. Turn the heat on to medium and cook for 12-15 minutes, stirring occasionally, until the liquid has cooked off, the mixture has lost volume and turned somewhat of a golden hue, and the onion is starting to brown just a little in in areas.
- Add the soy sauce, miso, and red wine, and stir, letting it absorb into the vegetables for 1-2 minutes.
- Then, add the crushed tomato, tomato paste, dried basil, and dried thyme and turn the heat down to low. Cover the mixture, leaving the lid ajar, and simmer for 25 minutes, stirring occasionally.
- Add the cooked lentils and the fresh rosemary, along with some freshly ground black pepper. Simmer for about 10 minutes, stirring more frequently towards the end of the cooking time, adding a splash of wine if the sauce gets too thick and dry.
- Serve the bolognese on pasta, use it as a sauce on pizza, or just eat it straight from the pot with a spoon!
Nutrition Facts : Calories 115 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup sauce, Sodium 367 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
VEGAN BOLOGNESE
This Vegan Bolognese is a hearty and flavorful dish that's easy to toss together. Made with your run of the mill pantry items, this savory sauce is composed of simple ingredients. A dinner dish bursting with flavor and chock-full of vegetables, for one very satisfying meal.
Provided by Michaela Vais
Categories Dinner Main Course
Time 40m
Number Of Ingredients 22
Steps:
- I recommend soaking the lentils in lukewarm water if you are using green or brown lentils. This step is optional, however, the lentils cook faster and are furthermore better digested when soaked. You can skip this step if using red lentils.
- Heat oil in a pan or pot over medium heat. Add onion, celery, mushrooms, and carrots. Sauté for 3-4 minutes. Stir in garlic, sweetener, and all spices. Sauté for a further one minute, stirring frequently.
- Add red wine (or vegetable broth), crushed tomatoes, vegetable broth, the bay leaf, and the drained lentils. Stir to combine.
- Bring to a boil and let simmer for 20 minutes or until the lentils are tender (depending on the variety it can take shorter or longer).
- Meanwhile, cook your favorite pasta (e.g. spaghetti) as per package instructions.
- Add soy sauce and balsamic vinegar. Mix the plant-based milk and cornstarch in a small bowl and add the mixture to the pan.
- Taste and adjust seasonings. Add more salt/pepper/spices to taste. Also, add more vegetable broth if needed.
- Serve the lentil bolognese in bowls over pasta and sprinkle vegan Parmesan on top (optional). Enjoy! Store bolognese sauce leftovers covered in the refrigerator for up to 4 days.
Nutrition Facts : Calories 541 kcal, Carbohydrate 92 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Fiber 16 g, Sugar 17 g, ServingSize 1 serving
SLOW-COOKER LENTIL PASTA SAUCE WITH SPAGHETTI
Add a new recipe to your cooking meal plan with our Slow-Cooker Lentil Pasta Sauce with Spaghetti. Bulk up your vegetarian options for the week with lentil pasta like this one from My Food and Family.
Provided by My Food and Family
Categories Pasta
Time 6h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
- Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
- Drain spaghetti. Serve topped with sauce and remaining cheese.
Nutrition Facts : Calories 400, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 18 g
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