Red lentil Bolognese is a really quick and easy vegetarian alternative to meat Bolognese which tastes just amazing! Plus it’s ready on the table in only 45 minutes!
Red lentil Bolognese is a perfect week night quick healthy meal.
When you combine the red lentils with all of the other ingredients in this recipe you get a delicious creamy, healthy Bolognese sauce.
A sauce just so rich and flavourful that I think it will really surprise you!
Now, as I’ve mentioned before neither Lady Lynne or myself are strictly vegetarians, but we both absolutely love this Bolognese version over and above a meat one.
We do try and eat as much of a vegetarian diet as possible, or rather a Mediterranean diet as you may have read me go on about before!
Whilst Lady Lynne would like us both to be vegetarians, I would miss my fish and white meats too much.
Also when we go out to dinner together I particularly look forward to having red meat as a treat then.
But anyway, I digress and this recipe is about this red lentil Bolognese, so let’s get back to that….
There are numerous reasons why I love to cook with red lentils. They’re cheap, filling and extremely versatile being just a few.
However the main reason is that they have a huge list of nutritional benefits to go with them, making this red lentil Bolognese extremely good for you whether you’re vegetarian or not!
Why This Red Lentil Bolognese is Good for You
- The lentils in this recipe provide a cheap source of protein.
- They’re also fat free.
- As lentils are high in fibre and filling they can suppress appetite which in turn can aid weight loss.
- A good source of iron, this recipe can help prevent iron deficiency which makes you feel weak and tired.
- Lentil are also rich in vitamin C and folate which helps your body make new cells.
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Other Bolognese Recipes You Might Also Like
- Quorn spaghetti bolognese is a fantastic vegetarian version of the traditional meat based Italian classic. In pretty much 30 minutes you’ll have this amazing family meal ready to serve and even meat eaters will love it too!
- Low-cost healthy lasagne is a healthier version of the classic Italian family favourite. Easy to make and ready in under one hour this recipe makes 4 – 6 portions at only 351 calories per slice.
- Easy homemade Quorn lasagne is delicious. This vegetarian Quorn mince recipe serves up to six people. Making it a great meat free meal for entertaining.
Coming Thursday on Neil’s Healthy Meals
Right, so whereabouts in the month of August am I? And where am I?
Ah, right I’m back in Glasgow. My penultimate week of 12 hour shifts on the project I’m working on at the moment.
I must admit the last few weeks have been a bit of a blur and I’m seriously looking forward to a break with my good lady and then getting back to regular work hours after that.
I’m not sure if we’ll climb any new Munros as Lady Lynne hasn’t been hillwalking in that area before so we might just climb Meall Chuaich.
Or if the weather isn’t great maybe we’ll just potter around the village of Newtonmore where there are numerous
pubs forest walks that we’ve never explored.
Next Tuesday I’ll have a recap on the last time that Mike and I stayed at that hostel a couple of months ago and climbed Geal Charn and A Mharconaich.
After next weekends short break we’ll both go back to work for another week and then we’re off to walk the Hadrians Wall Walk. 84 miles from the east coast to the west coast of England.
Again I’ve done that whole walk before, but Lady Lynne hasn’t. We did do the end part of it together though as a taster of the whole thing for Lynne which was the Carlisle to Bowness on Solway part I wrote about previously.
I can’t wait! Oh for the peace and quiet and tranquility and beautiful scenery, and just having some quality time together!
Red Lentil Bolognese Recipe
This vegetarian red lentil Bolognese is easily made vegan too. just make sure your pasta is vegan friendly and omit the Parmesan!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Red Lentil Bolognese
- 1 tbsp olive oil
- 1 onion diced
- 1 carrot shredded
- 75 g button mushrooms sliced
- 100 g red split lentils
- 600 ml vegetable stock
- 2 tbsp tomato puree
- 800 g (2 x 400g) tins of chopped tomatoes
- 3 cloves garlic crushed
- Pinch of mixed herbs
- Freshly ground salt and pepper.
- 200 g wholewheat spaghetti
- Parmesan cheese grated
- Heat oil gently and saute onion, carrot and mushrooms for approximately 4 – 5 minutes.
- Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic and herbs.
- Bring to a simmer for 25 - 30 minutes to an hour. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente.
- Season to taste.
- Cook spaghetti in boiling, salted water for 10 – 15 minutes, drain.
- Divide spaghetti between plates, top with the red lentil Bolognese and sprinkle with the Parmesan cheese.