Who doesn’t like the texture and taste of a chunky bolognese that brings you right back to your mama’s kitchen table?! Me definitely, but no meat please! So Lentil Bolognese it is!
Lentils are the perfect substitute for ground beef here. They have such a hearty texture so you won’t miss the meat at all. No meat also means less fat. I only used 1 teaspoon of coconut oil for a pot that serves five and no one found it to be dry or lacking oil. On the contrary, everyone I served this Lentil Bolognese to was amazed and asked for more.
Besides the lentils there is also grated carrots and chopped celery in the Bolognese, which give it so much flavor and texture. I love preparing Lentil Bolognese on the weekends and eating it throughout the week. It really pairs will with rice, pasta and my latest version…corn cakes!
Now that it is already September and the weather is turning to fall (at least where I live) this dish will be your friend when it’s getting chilly outside.
- 1 medium onion
- 1 clove garlic
- 1 tsp coconut oil
- 2 carrots
- 2 stalks celery
- 1 tbsp tomato paste
- 1 cup (200g) dry green lentils
- 2 cups (500ml) water
- 1 heaped tsp granulated broth
- 1 heaped tsp smoked paprika
- salt and pepper to taste
- First chop the onion, garlic and celery into small pieces.
- Use a box grater or a food processor to coarsely grate the carrots.
- In a large pot, heat the coconut oil and brown the onions and garlic until translucent and lightly fragrant.
- Add the grated carrots, celery, tomato paste, crushed tomatoes, lentils, and water and stir to combine.
- With the lid on simmer the Lentil Bolognese for about 45 min.
- Season the Lentil Bolognese after it is done cooking. This is especially important for the granulated broth as the salt makes it tougher for the lentils to soften. Season with salt and pepper to taste.
- I usually eat the Lentil Bolognese with rice but pasta, quinoa etc. should be a good fit as well.