Plant-based· VG · GF · DF

Lentil Bolognese

Name: Lentil Bolognese
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 600g (1½ tins) chopped tomatoes; 130g red split lentils (dry), rinsed; 140g onion, finely diced; 150g frozen leaf spinach, chopped; 100g carrot, finely grated; 40g tomato purée; 12g (3 cloves) garlic; 3g smoked paprika; 2g dried basil (plus fresh to finish); 10ml rapeseed oil; pinch salt; 350ml water

Kid-friendly tomato and red lentil bolognese with hidden spinach and carrot.

makes 19 blocks, about 9p each

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BatchJoy

batchjoy.com/recipes/lentil-bolognese/

Illustration of a bowl of Lentil Bolognese

Time: 50 min10 min prep · 40 min cook
Makes: 19 blocks
Cost per blockPer block: 9p
Calories per blockCalories: 44 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

600g (1½ tins)chopped tomatoes
130gred split lentils (dry), rinsed
140gonion, finely diced
150gfrozen leaf spinach, chopped
100gcarrot, finely grated
40gtomato purée
12g (3 cloves)garlic
3gsmoked paprika
2gdried basil (plus fresh to finish)
10mlrapeseed oil
pinchsalt
350mlwater

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Spaghetti with cheese or nutritional yeast · A quick lasagne · A jacket potato

Method

Step 1: Heat the oil in a large saucepan over a medium heat and soften the onion and carrot for 8 minutes.
Step 2: Add the garlic, paprika and purée and stir for 2 minutes.
Step 3: Add the rinsed lentils, tomatoes, water and dried basil. Simmer, partly covered, for 25 minutes, stirring often, until the lentils are soft and saucy.
Step 4: Stir in the spinach and cook for 5 minutes. Blitz briefly with a stick blender if you want the veg hidden. Season with the salt and taste.
Step 5: Cool, portion into 70g blocks and freeze.

Hotter: add ½ tsp chilli flakes with the garlic.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	44	2.5g	5.9g	0.8g	1.8g	0.04g
Per 3 blocks	132	7.5g	17.7g	2.4g	5.4g	0.12g

Cook’s notes

The Tempeh & Bean Ragu also uses 1½ tins of tomatoes, so the two together use exactly 3 tins.
Tinned green or brown lentils (Tesco 390g £0.45) work too; cut the water to 100ml.

Serve it

Spaghetti with cheese or nutritional yeast · A quick lasagne · A jacket potato.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 132 kcal and 7.5g protein before rice, bread or potatoes.

Lentil Bolognese questions

Why does it need stirring so often?

Red lentils thicken as they cook and settle on the bottom of the pan, where they catch easily. Stirring every few minutes, especially near the end, stops them sticking and burning.

How thick should it be?

Aim for a thick, spoonable sauce, like a meat ragu, with the lentils completely soft. If it still looks loose after the spinach, simmer it uncovered for a few more minutes.

Can I add mushrooms?

Finely chopped mushrooms fried with the onion and carrot add a meatier texture. Cook them until their liquid has gone before adding the garlic, so the sauce doesn't turn watery.