Red Lentil Bolognese.

recipe name

May 9th, 2009

Make a huge pot of bolognese so that there is always some in the freezer for lazy day.

Makes twelve (one cup) serves.


  • 2 large onions
  • 6 sticks of celery
  • 2 cloves of garlic finely chopped
  • 3 large carrots
  • 12 mushrooms
  • 2 tins of chopped tomatoes
  • 1/4 cup of tomato paste
  • 3 cups of stock
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons red wine vinegar
  • 1 to 2 teaspoons ground pepper
  • 2 tablespoons dried oregano
  • 2 1/2 cups of red lentils
  • Olive oil


Prepare the vegetables by chopping the onion, celery and garlic and grating the mushrooms and carrot. If you have a food processor that can do this, it will save you a lot of time.

Fry the onion and celery in a very large fry pan or pot in a little olive oil for about 10 minutes. Add the garlic, then after a minute the carrot and mushroom. Turn the heat down and cook for about 5 minutes.

Add the tinned tomatoes, tomato paste, stock, balsamic vinegar, red wine vinegar, pepper, oregano and salt to taste. Mix in well. To get a thicker, smoother bolognese take about half the mixture and blend smooth in a food processor.

Add the lentils and extra water if necessary. Simmer for about 30 minutes until the lentils are cooked.

Serve with pasta.

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