Lentil Bolognaise from Eat: The Little Book of Fast Food (page 183) by Nigel Slater

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Notes about this recipe

  • SashaJackson on March 17, 2017

    Delicious though I used 300g of lentils which gave me enough ragu for 8 (to freeze half for another meal). I would recommend some additions after cooking this a few times: 2 diced celery, couple of bay leaves, tsp oregano, pinch of dried chilli, 3 tbsp of tomato puree, a splash of red wine. Also a non vegetarian version with a pack of smoked pancetta lardons added.

  • pistachiopeas on April 22, 2015

    Loved the preparation and flavor of the lentils but did not care for having them with pasta. Much too starchy.

  • lilham on January 12, 2014

    I made this pretty much as written, except for using half the volume of water and adding some frozen peas to the sauce towards the end of cooking. A short cut I used was to use a hand mixer and just whizz the sauce inside the saucepan, instead of emptying half into a blender as instructed. The puy lentils took 25min to cook to the consistency I liked. This is very good and different from a normal vegetarian bolognese. (It doesn't use tomatoes).

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