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A bowl of hearty lentil bolognese served over whole-wheat pasta and topped with fresh basil.

Five-A-Day Lentil Bolognese

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 345
Ingredients Method

Ingredients
  

  • 150 g dried red lentils, rinsed
  • 1 large onion , finely diced
  • 2 large carrots , finely diced
  • 2 celery stalks , finely diced
  • 200 g chestnut mushrooms, finely chopped
  • 1 red bell pepper, finely diced
  • 3 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 800 g canned crushed tomatoes
  • 500 ml vegetable stock
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for 8 to 10 minutes until softened and translucent.
  3. Incorporate the mushrooms and red bell pepper, cooking for an additional 6 minutes until the mushrooms have released their moisture and started to brown.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste is well-distributed and fragrant.
  5. Add the rinsed red lentils, crushed tomatoes, vegetable stock, and dried oregano to the pot.
  6. Bring the mixture to a gentle boil, then reduce the heat to low and simmer, partially covered, for 25 to 30 minutes.
  7. Stir occasionally to ensure the lentils do not stick to the bottom; cook until the lentils are tender and the sauce has reached a thick consistency.
  8. Adjust seasoning with salt and black pepper; serve garnished with fresh basil over whole-wheat pasta or spiralized vegetables.