Lentil Bolognese Soup Recipes

LENTIL BOLOGNESE

Steps:

• Put all the sauce ingredients in a measuring jug, top up to 400ml with hot water and mix well.
• In a wok or large pan, fry the onions, carrot, courgette and garlic over a low to medium heat for about 8-10 minutes, until the onions are softened and golden.
• Add the sauce, tomatoes and lentils to the pan and bring to the boil, reduce heat and simmer for 20 minutes, stirring occasionally.
• Meanwhile, cook the tagliatelle according to the packet instructions.
• Drain the tagliatelle (reserve a little water if needed to loosen the sauce). Add to the lentils and sauce, mix well and serve, garnished with the cheese.
• For vegetarian option, use vegetable stock and omit Worcestershire Sauce (or replace with 1tsp Marmite)

LENTIL BOLOGNESE

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.
• Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

LENTIL BOLOGNESE SOUP

Steps:

• Heat the oil in a large non-stick pan then fry the onions for a few mins until they start to colour. Add the carrots, celery and garlic then fry for 5 more mins, stirring frequently, until the vegetables start to soften.
• Pour in the passata, bouillon powder and the lentils with 2l boiling water. Add the smoked paprika, thyme and plenty of black pepper then bring to the boil, cover the pan and simmer for 20 mins.
• Tip in the penne then cook for 12-15 mins more until the pasta and lentils are tender, adding a little more water if necessary. Stir through the cheese, then ladle half the soup into bowls or a wide-necked flask if you're taking it as a packed lunch. Cool the remaining soup (remove the thyme sprigs) and keep in the fridge until required. It will keep well for several days. Reheat in a pan, adding a little extra water if the soup has thickened.