Published 12 Feb 2025
This lentil Bolognese is a hearty and nutritious twist on the classic, packed with health benefits and economical to make. Red lentils provide a rich source of plant-based protein and fibre, supporting digestive health and stabilising blood sugar levels. The addition of mushrooms boosts immune function and provides antioxidants, while walnuts contribute heart-healthy omega-3 fatty acids and essential minerals, making this dish a powerhouse of nutrients.
Serves 6
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
- 2 tbsp extra virgin olive oil
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 onion, peeled and diced
- 4 cloves garlic, minced
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp salt
- 1 tsp pepper
- 4 tbsp tomato paste
- ¾ cup red wine or use equal parts red wine vinegar and water for an alcohol-free substitute
- 3 cups vegetable stock
- 1 cup dry red lentils, rinsed
- 410g tin crushed tomatoes
- ¾ cup walnuts, finely chopped
- 200g mushrooms, finely chopped
- 1 tbsp balsamic vinegar
- handful of fresh basil
- serve with cooked pasta or zucchini noodles
Method
- Heat the oil in a large saucepan. When hot, add carrots, celery and onion. Stir until starting to soften (around 5 minutes).
- Add garlic, thyme, oregano, salt, pepper and cook for 1 minute.
- Stir in the tomato paste and cook for another 2 minutes while stirring.
- Add the wine and cook for a couple of minutes.
- Add the stock, lentils, tomatoes, walnuts and mushrooms. Stir well and bring to the boil. Turn down to a simmer and cook uncovered for around 30 minutes, until the lentils are soft.
- Stir in the balsamic vinegar and fresh basil.
- Serve with cooked pasta or zucchini noodles for a lower carb option.
This recipe is thanks to nutritionist Mel Bald.
Find more delicious recipes and healthy eating advice from Healthier Together.
