Holly's Homestead — Recipe
Bolognese with Lentils
Half mince, half lentils: a rich bolognese that stretches the meat further
DIFFICULTY Easy
COURSE Main
CUISINE Italian
COURSE Main
CUISINE Italian
Estimated nutrition per serve: 350 kcal · 24g protein · 35g carbohydrate · 14g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Heat the oil in a large heavy pot over medium heat. Cook the onion and carrot for 6 minutes until soft, then add the garlic for 1 minute.
- Add the mince and cook, breaking it up, for 6-8 minutes until browned.
- Stir in the tomato paste, then add the lentils, passata, stock, oregano, bay leaf and salt.
- Bring to the boil, reduce to a gentle simmer and cook uncovered, stirring occasionally, for 40-45 minutes until the lentils are tender and the sauce is thick. Add a splash of water if it gets too thick.
- Remove the bay leaf, taste and adjust the seasoning. Serve over spaghetti with parmesan.
03Notes & substitutions
- Brown or green lentils hold their shape; red lentils break down into a thicker sauce.
- Grate the carrot for a smoother, hidden-veg sauce.
- Add chopped mushrooms or zucchini for more vegetables.
- A splash of red wine after browning the mince adds depth.
- Cooked lentils from a tin work too: use 2 cups and simmer for only 20 minutes.
04Common mistakes
- Not simmering long enough — lentils need time to soften, and the sauce needs time to thicken.
- Salting too early with old lentils — very old lentils can stay hard; check the date.
- Letting it catch — lentils absorb liquid - stir often and top up with water.
- Skipping the browning — browned mince gives most of the flavour.
05Storage & leftovers
Fridge
Up to 4 days; the flavour improves overnight.
Freezer
Freezes well for up to 3 months in portions.
Reheating
Add a splash of water or stock, as lentils absorb liquid on standing.
More About This Recipe
07Troubleshooting
- Lentils are still hard. Simmer longer, with a splash of water.
- Sauce is too thick. Stir in a little water or stock.
- Sauce is too acidic. Add a pinch of sugar or grated carrot.
- Sauce is watery. Simmer uncovered until reduced.
Frequently Asked Questions
Do I need to soak the lentils?
No - brown and green lentils cook straight from dry.
Can I make it vegetarian?
Yes - use all lentils (2 cups) and extra mushrooms.
Can I use red lentils?
Yes - they break down and make a thicker, smoother sauce, and cook faster.
How do I make it in a slow cooker?
Brown the mince first, then cook everything on low for 6-7 hours.