Bolognese with Lentils

02Method

1. 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.
2. Add the mince and cook, breaking it up, for 6-8 minutes until browned.
3. Stir in the tomato paste, then add the lentils, passata, stock, oregano, bay leaf and salt.
4. 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.
5. 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.

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.

05Storage & leftovers