Ingredients for Jamie Oliver’s Lentil Bolognese
- 10 oz/scant 1½ cups dried brown or green lentils
- 5 tbsp extra virgin olive oil, plus extra for drizzling
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 100 g/3 ½ oz/scant ½ cup pumpkin flesh, finely chopped
- 2 garlic cloves, whole, peeled and crushed
- 200 g/7oz/scant ¼ cup chestnut button mushrooms, thinly sliced
- 2 bay leaves
- 400 ml/14fl oz/1 ¾ cups tomato passata (strained tomatoes)
- 900 ml/31fl oz/3½ cups hot vegetable stock (or use a stock cube)
- 500 g/1lb 2oz/scant 4 cups dried egg-free pappardelle pasta or pasta of choice
- Chili flakes to taste, optional
- Note: if you want to increase the protein content, you can add a cup of finely chopped or ground seitan or other vegan meat substitute. This also will create a meatier texture to the dish
Cooking Instructions for making Jamie Oliver’s Lentil Bolognese
Rinse the lentils under plenty of cold water, checking for any impurities.
Heat the olive oil in a pan, then sweat the onion, celery, carrot, pumpkin and garlic on a medium heat for a couple of minutes. Stir in the lentils, mushrooms and bay leaves and cook for a couple of minutes.
Add the passata and stock, bring to the boil, then lower the heat and gently simmer for about 1 hour, until the lentils are cooked. You may need more or less stock depending on the type of lentils, so add this gradually.
Add the passata and stock, bring to the boil, then lower the heat and gently simmer for about 1 hour, until the lentils are cooked. You may need more or less stock depending on the type of lentils, so add this gradually.
Remove from the heat and serve with rustic bread, a drizzle of olive oil and some chilli flakes, if desired.
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