Chunky, nourishing & packed with vegetables! Load up your favourite pasta with this savoury, satisfying, protein-rich, meat-free ‘sauce’. Traditionally, a bolognese is simmered for a long time, but by using tinned lentils, we can speed up the cooking time while retaining a hearty flavour profile.
This is a versatile recipe that you can adjust to fit with what’s in season or what’s in your fridge. For example, swap the mushrooms for a soft-to-the-bite summer vegetable like diced aubergine. Maybe swap the cauli or broccoli for sliced zucchini. The delicious tomato-drenched earthiness of the lentils and saltiness of the olives will marry well with most vegetables. If you use precooked veges, the cooking time can reduce even more. It’s wonderful comfort food.
1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
4 white mushrooms, sliced
1 x 400g tin of brown lentils, drained
1 stick celery, chopped
1 loosely packed cup of broccoli, quite finely chopped
1 loosely packed cup of cauliflower, quite finely chopped
1 loosely packed cup of spinach, chopped
1 medium carrot, chopped
½ cup black olives, chopped
1 cup tomato puree or passata (possibly an extra Tbsp or 2)
½ tsp gf stock powder, dissolved in ½ cup water
1 tsp salt or to taste
seasonal herbs to taste or garnish
gluten free pasta for serving
Optional: a good handful of peas stirred in at the end, chunky green olives to garnish
Heat the oil in a large heavy-based pan over a medium heat. Cook the onions until translucent, then add the garlic and mushrooms. Before the onions colour too much, and once the ‘shrooms have lost some volume, add the rest of the vegetables and the drained lentils. Fry for a minute or two, then add the tomato, stock/water and salt. Mix well. Lower the heat & cover, simmer for 20 minutes or so, until the veges are soft.
Low settings on oven elements can vary, so if your bolognese has absorbed a lot of liquid & dried out a little, consider adding an extra ¼ cup of water and/or extra tablespoons of tomato.
If you’re serving on pasta, cook as per packet instructions.
Add the olives and any optional extras to the bolognese in the last few minutes before serving.
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