Pasta Lentil Bolognese

 

MUSHROOM LENTIL BOLOGNESE WITH SPAGHETTI | Vegan Richa Recipes

Video taken from the channel: Vegan Richa


 

Summertime Lentil Bolognese • Tasty

Video taken from the channel: Tasty


 

Vegan Bolognese Sauce Recipe | Easy & Healthy Lentil Bolognese

Video taken from the channel: Ela Vegan


 

Veggie Spaghetti Bolognese | Super Food Family Classics | Jamie Oliver

Video taken from the channel: Jamie Oliver


 

Vegan Lentil Bolognese

Video taken from the channel: Justin James Brown


 

One-Pot Lentil Bolognese

Video taken from the channel: Tasty


 

EASY VEGAN BOLOGNESE | STUDENT FRIENDLY | THE HAPPY PEAR

Video taken from the channel: The Happy Pear


Pasta Lentil Bolognese. 2 teaspoons (10 ml) olive oil. 1 medium onion, diced small.

1 medium carrot, peeled and diced small. 2 small celery stalks, diced small. 1 small fennel bulb, diced small. 4 cloves garlic, minced. 2.

Stir in the lentils, tomatoes, and 1 cup water. Bring to a boil, then reduce heat. Season with the salt and pepper and simmer until the lentils are tender, 30 minutes to 1 hour, depending.

Cook pasta in a large pot of boiling salted water until not quite al dente, about 1 minute less than package directions. Using a spider or tongs, transfer pasta to sauce and add butter and ½ cup. In a large saucepan, heat the olive oil and add the onion, carrots, celery, and garlic. Cook over medium low heat until the vegetables are soft and beginning to brown, about 10 to 12 minutes.

Add the tomato paste and wine and increase the heat to medium high. Cook, stirring often until the wine has evaporated, about 5 minutes. Zucchini Pasta with Lentil Bolognese. A hearty red sauce with lentils and carrots over zucchini noodles!

A flavorful, healthy, 30-minute plant-based meal. Author Minimalist Baker. Pasta Lentil Bolognese Bolognese sauce is a rich ragu that simmers for hours, coaxing flavor from aromatic vegetables.

Our plant-based lentil bolognese. Bring to a boil, then cover, reduce the heat to low, and simmer for 40 minutes, until the bolognese is thickened. Serve the bolognese over the pasta, or, for a lighter option, use zucchini noodles or spaghetti squash. Lentil Bolognese with Spaghetti.

This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta. 22 Gm of Protein. 30 Mins. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta.

2 cloves garlic, crushed and finely chopped. ½ red bell pepper, thinly sliced. 1 carrot, cut into small cubes. ½ cup thinly sliced mushrooms. ½ cup red wine. 1 (14 ounce) can diced tomatoes. 1 cup vegetable broth.

1 (15 ounce) can green lentils, drained. 1 teaspoon ground paprika, or more to taste. Marinara offers deep, umami-rich tomatoes in irresistible sauce form. Lentils offer earthy flavor and a hearty, Bolognese-like texture.

I use French green or plain brown lentils, which retain their shape better than red or yellow lentils. Just combine marinara and lentils with whole-grain pasta.

List of related literature:

Bring about six cups of stock to a boil; add the garlic, stir in about a half cup of orzo or other small pasta, and a bunch of chopped broccoli rabe; continue cooking until the pasta and rabe are tender.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Pour off all but 1 tablespoon fat left in pan, add onions, fennel, garlic, tomato paste, thyme, and red pepper flakes and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes.

“Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.” by America's Test Kitchen
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2011

Stir in the parsley, bay leaf, and lentils and cook to flavor with the vegetables, about 2 minutes.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Add the tomatoes, mashed garlic, and the lentils, and cook, stirring, for 5 minutes.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Once you have a vegetable cooked, you can cook a pound of pasta in the same water and use the boiled vegetable to make a wonderfully sedate, dignified sauce by adding a little of the pasta water, good olive oil, and freshly grated cheese.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

Reduce heat to low and continue to simmer until lentils are tender and resemble thick, coarse puree, 20 to 25 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Put the lentils, onion, tomato, potato, and celery in a pot with 1½ quarts (1.4 L) water and cook over medium heat until creamy, about 25 minutes.

“Essential Turkish Cuisine” by Engin Akin, Anya Bremzen
from Essential Turkish Cuisine
by Engin Akin, Anya Bremzen
ABRAMS (Ignition), 2015

WHY THIS RECIPE WORKS: The idea of serving two starches together might seem unusual, but this dish from the Italian region of Liguria is a classic way to serve pesto.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the lentils, reduce the heat to low, and simmer, uncovered and stirring occasionally, until just tender but still firm, about 20 minutes.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Add Grit Marinara or tomato mixture and cook until lentils and carrots are 1/2 teaspoon dried thyme 2 bay leaves 12 sprigs of fresh parsley 1 teaspoon salt 1/2 teaspoon black peppercorns In a large stockpot over moderate heat, sauté onions in butter or margarine until golden.

“The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)” by Jessica Greene, Ted Hafer
from The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)
by Jessica Greene, Ted Hafer
Chicago Review Press, Incorporated, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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34 comments

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  • Another new subscriber Justin. Great recipe, great website, great music (and what else when your other names are James Brown!). Looking forward to trying the Vegan Ragu and exploring your other recipes now. Thank you ����

  • I’m going to be in Dublin between the 17th and 28th of this month I’m definitely going to come check out your restaurant. Would be nice if you guys were there so I can shake your hand for making my life so much easier on a plant based diet.
    Plus I’d like to buy a cookbook and have you guys sign it.

  • Just some ideas I had. I cooked this recipe a couple of times now. First time I basically followed Jamie and I was a bit underwhelmed. You’re gonna want to add a couple of tablespoons of tomato paste at some point and you’re gonna want to spend more time perfecting your seasoning; you’ll need a lot more than the couple of pinches Jamie throws in. Lentils are fine, but savory soy mince is actually a surprisingly good beef substitute and I much prefer it personally. If you re-hydrate it in some diluted stock it absorbs a lot of flavor as well. I’d also add another garlic clove in and some Worcestershire sauce (and a little bit of tobasco if that’s your thing). Finally if you don’t have porcini you can just use some normal mushrooms, chuck them in after all your other veg (I also chuck in a roughly diced red pepper). Since you won’t have that stock, you can use vegetable stock, it’ll do the job. Also, any red wine will do. I don’t mix the pasta and bolognese, I let them sit side-by-side on the plate; personal preference.

  • Hello, would it be possible to do a bolognese session with a meat substitute?
    I also would like to ask, if you could do a vegan Thukpa recipe session?
    Thank youuu

  • JAMIE, I don’t want to cook with wine; could i use balsamic vinegar instead of wine? like Buddy did in his bolognese, for this beautiful veggie bolognese with lentils??*

  • Okay so, I am Italian and vegetarian
    1) “Spaghetti alla Bolognese” doesn’t exist guys, It’s spaghetti al RAGU
    2) normal parmigiano (parmasan) is NOT vegetarian

  • Man, I’m so glad I found you guys hahaha. I’m entering my 4th year in Psychology with post graduate studies and man I have been shitting myself about juggling my job, my music, writing my thesis, and still eating whole vegan food meals. Thank you!

  • Great recipe and looks delicious too. I have a question though, I can’t eat mushrooms, which makes all this plant based cooking a tad more difficult. Do you have any idea for a replacement? Mushrooms give so much flavor, just skipping them often does not work.

  • Thanks for the vid and recipe guys!! I’ll try it tonight! Man I wish I could buy all the ingredients for your recipes as cheap as you guys can in Ireland. Just the pasta will cost about €4 in norway!! ����‍♂️

  • Im Going vegan, I have not tried this recipe but I have subscribed and saved this video, I’ll get back in a few days and let everyone know what it is like. Cheers.

  • Tasty: New episode
    Me: Watches that looks good! I should try it for dinner! (Or lunch etc.)
    Also me: Never Does
    Tasty: Another new vid
    (Cycle goes over again)

  • It’s not one-pot pasta. For one-pot pasta, you are supposed to cook the sauce and pasta at the same time. Otherwise, every pasta recipe is a one-pot pasta recipe as long as you make the sauce in the pot you cook the pasta. It is not how it works.

  • thanks jamie for helping me make good choices! almost was going to put a meat ragu on the menu for this week, but decided on this instead. I do eat meat, but trying to cut down a bit and this looks absolutely delicious!

  • Used to be the dinner cook at a nursing home for a few years. One resident was this 94yo sharp as a tack, sweet woman named Betty who used to be my brothers’ school nurse who LOOOVED LENTIL SOUP. Now 12 years later and I still think of her when I see lentil anything.

  • I love you guys and your recipes! I cook your meals all the time and have both cook books. I love how quick and easy they are and really help me as a single vegan mum to my little vegan toddler! Thank you so much ��

  • Damn I got hungry my mum actually hides food away from me and the only thing I have in a day is my friends leftover she really doesn’t like me ���� and I’m definitely no the favourite son she wishes I die

  • Wanna cook it; but recently shattered legare there any recommendations on recipes to make if you live alone and can only bc get around ‘so-much’?

  • Why dosnt jamie pay all the wages of the poor working class people he has exploited for years.when will the public have enough of this Parasite.

  • I am thinking to make bolognese and started watching vedios. In each and every vedio lot of people commenting this is not original recipie i am so confused where can i find original bolognese recipie

  • I dont know if you guys know what One Pot means, but literally 3 seconds into the video, you show another pot. Well….good job then.

  • Why would you never stir your pasta when it’s cooking? It will stick together. And why would you ever rinse cooked pasta? Washing of the starch that makes the sauce stick to it.

  • Yep. This was real good. Porcini are such an amazing mushroom. Even my daughter, who lives for pasta, thought it rocked. Thx heaps!

  • This is not pasta bolognese this is pasta bologanesh in India!!! lol see jordindian… An indian can only get this joke!!! ����������

  • Looks incredible. Since the webpage is no longer active,
    quick ingredient list:

    Onion
    Carrot
    Sweet red pepper
    Celery
    Garlic
    Evoo
    Dried red lentils
    Tomato paste
    Oregano and smoked paprika seasoning.
    Red wine (must have ingredient )
    Can of diced tomatoes
    Bay leaves
    Stock ( beef-style or veggie)
    Optional:  worcestershire sauce

  • I followed the recipe but I didn’t add any wostercershire sauce or wine. Mine turned out mushy and not as consistent as yours even though it tasted good. Any idea why? I used organic red lentils and my saucepan was smaller than yours. Yours looks amazing!

  • Love the look of this recipe & can’t wait to try it. However, I’m gunna substitute the pasta for spiralized courgette due to wheat intolerance. Perfect with a nice bottle of red.

  • I can hear my late mum preaching “onion 1st else you’ll burn the garlic daughter” thank you.. didn’t know I could add lentil into my spaghetti:)

  • I don’t really like vegetables that much so cook fresh pasta like tagliatelle and make my own veg laden sauce so I get my 5 a day with a salad and/or a smoothieI’ve added grated carrot, peas, cauliflower rice, etc. Never thought to try lentils in a sauce so as I have a packet of Merchant Gourmet ones I’ll try this tomorrow only with tagliatelle.

    I’m not a vegan I’m a pescetarian, gave up chicken a while ago. However I’d guess about 60% of my cooking is vegan so you guys are a great help to add to my repertoire.

  • Dice 1 onion
    Dice 1 carrot
    Dice 1 red pepper
    Dice 2-3 stalks celery
    Chop 2 cloves garlic
    Heat pan over medium heat add 2 tbsps olive oil
    Add veg minus garlic and sautee for 10 mins
    Add garlic and fry for 2 mins
    Add 2 cups dried red lentils and stir
    Add 2 tbsp tomato purée and stir
    Tbsp of oregano and smoked paprika
    Optional Worcestershire sauce
    Red wine big glass
    Chopped tomatoes 1 can
    2 bay leaves
    1 litre faux beef stock or veg stock
    Bring to a boil
    Simmer for an hour stirring regularly add cup of boiling water and stir regularly
    Glug the rest of the wine like a sot while you wait
    Salt and pepper to taste
    Serve over cooked pasta having removed the bay leaves at some stage

  • I eat mostly vegetarian with the exception of at least twice a week of fish, I have found this best for me eating mostly whole plant foods with some dairy and some fish. I don’t eat land animals at all.

  • woooooooooottttttt so multi svper vltradeliciovzzz i never had it this way mixed with mushroomzzz lentilzzz and carrotzzz i need to eat it so fast woooooffff woooooffff ��������������������������������������������������������������

  • I know I already posted how good this is, but since then I’ve tried several bolognese style recipes and this one beats all of them by far. It’s absolutely delicious and doesn’t involve any fancy ingredientes or overly difficult instructions. Simple and super delicious. Thank you for this!

  • as long as you use only the broth of the porcini everything is good. havin put them in the sauce whole has forever damned my soul and i will never agin be able to lead a happy and fulfillef life

  • Looks amazing mate, shame you have to wait an hour at one point though! Is there a quicker way or does it just not come out as good?