I use all these things to make sure the bolognese comes out super yummy in the hour or so it takes to cook it. So you want to make a tasty lentil bolognese but you don’t want to go buying sundried tomato paste or canned cherry tomatoes or vegan Worceshire sauce, and you came to me because you wanted something simple, dammit. How To Make Lentil Bolognese - step by step: One: Put a little oil in a large pan and add the onion, garlic, carrot and mushrooms and gently sweat for 12 minutes. Using canned lentils in this easy to make lentil Bolognese saves time but you can easily cook brown lentils from scratch as well for a cheaper and healthier option. *To prepare 1 1/2 cups of cooked lentils, place 3/4 cup of dry lentils in a small saucepan and cover them with water. Preparation. Two: Add the dried lentils, canned tomatoes, basil, tomato purée, stock and balsamic and stir. Yep. Place the pan over high heat and bring the water to a boil. This easy lentil Bolognese sauce comes together in no time and is bound to be a family favorite. Drain the lentils. Lower the heat and let the lentils simmer until tender, about 20 minutes. Heat oil and bacon (if using) in a large Dutch oven or other heavy pot over medium, stirring, until bacon starts to sizzle, about 1 minute. Gotcha.
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