Lentil Bolognese

What you need

Ingredients

Measured for 4 servings.

• 600 gLentils, cooked
• 280 gWhole-Wheat Pasta, dry
• 600 gTomato Passata
• 180 gOnion
• 180 gCarrot
• 220 gMushrooms
• 12 gOlive Oil
• 12 gGarlic
• 25 gParmesan

Make it

Method

1. 01

   Weigh and prepare all ingredients for Lentil Bolognese: 600 g Lentils, cooked, 280 g Whole-Wheat Pasta, dry, 600 g Tomato Passata, 180 g Onion, 180 g Carrot, 220 g Mushrooms, 12 g Olive Oil, 12 g Garlic, 25 g Parmesan. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Bring a large pot of well-salted water to a steady boil. Cook the dry pasta until just al dente; reserve a little cooking water before draining so the final sauce can be loosened without adding extra fat.

3. 03

   While the pasta cooks, prepare the protein and sauce separately. Brown the protein where appropriate, soften aromatics, then add tomato or dairy components at moderate heat so the sauce stays smooth.

4. 04

   Combine pasta and sauce thoroughly. For baked versions, transfer to a baking dish, distribute cheese evenly and finish in a preheated 200°C oven until bubbling and lightly browned; for skillet versions, emulsify over low heat with a splash of pasta water.

5. 05

   Control the heat so the ingredients cook evenly without scorching; use visual texture and tenderness cues rather than extending the cooking time unnecessarily.

6. 06

   Divide the finished dish into 4 equal servings, ideally by finished weight. The full preparation is designed for about 45 minutes, with approximately 15 minutes of preparation and 30 minutes of active cooking or baking.

7. 07

   Serve while the intended hot/cold contrast and texture are at their best. Cool leftovers promptly in shallow covered containers and refrigerate; reheat only components that are meant to be served hot.