Lentil and Aubergine Bolognese
Dairy Free | Gluten Free | Kids | Vegan

Lentil and Aubergine Bolognese

Ingredients:

This rich Bolognese is an incredibly nutritious and simple dinner dish – it’s super flavourful ad very simple to make from scratch. It’s also an easy-to-make-ahead kind of meal, so you could always prepare in advance and have a healthy ragu ready for when you’re pressed for time after a busy day.

Lentil and Aubergine Bolognese

  • 2 aubergines
  • 300 g chestnut mushrooms (chopped)
  • Olive oil (for drizzling and frying)
  • 2 medium onions (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 2-3 fresh (or dried thyme/Rosemary sprigs (or 1tbsp Italian seasoning))
  • 1 tbsp sundried tomatoes (chopped)
  • 1 tbsp tomato purée
  • 400 g green lentils (tinned)
  • 400 g can whole cherry (or plum tomatoes)
  • Salt and pepper
  1. Heat the oven to 180 degrees
  2. Start by preparing the aubergine; cut each in half and then each half into 2cm cubes. Put the cubed aubergine into a large bowl and drizzle some olive oil (around 3tbsp) and season with salt and pepper. Toss well and lay out on a lined baking tray, using two if necessary to ensure they are laid out in a single layer. Bake for 30-35mins until they are golden.
  3. Meanwhile, heat a little olive oil in a large deep sided frying pan. Add in the onions and garlic and sauté over a gentle heat for around 5mins, taking care that they do not burn or change colour.
  4. Then add in the mushrooms and continue to cook until they begin to soften.
  5. Once the aubergines are ready, add them to the mushroom mixture. Then stir in the tinned tomatoes, sundried tomatoes and tomato purée. Mix gently to combine, taking care not to break up the aubergines.
  6. Season with salt and pepper and add the herbs. Finally, gently mix in the green lentils along with a drizzle of olive oil until well combined. Bring to a simmer then cover and cook for around 30mins over a very low heat, until the sauce is thick.
  7. Remove the thyme and rosemary sprigs and check seasoning before serving with your favourite pasta, using a little reserved pasta water if necessary to loosen the sauce.

Prepared by May Simpkin, MSc – Registered Nutritionist (MBANT), in partnership with LegumeChef.

Main Course
Dairy Free, Gluten Free, Kids, Vegan

Method:

This rich Bolognese is an incredibly nutritious and simple dinner dish – it’s super flavourful ad very simple to make from scratch. It’s also an easy-to-make-ahead kind of meal, so you could always prepare in advance and have a healthy ragu ready for when you’re pressed for time after a busy day.

Lentil and Aubergine Bolognese

  • 2 aubergines
  • 300 g chestnut mushrooms (chopped)
  • Olive oil (for drizzling and frying)
  • 2 medium onions (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 2-3 fresh (or dried thyme/Rosemary sprigs (or 1tbsp Italian seasoning))
  • 1 tbsp sundried tomatoes (chopped)
  • 1 tbsp tomato purée
  • 400 g green lentils (tinned)
  • 400 g can whole cherry (or plum tomatoes)
  • Salt and pepper
  1. Heat the oven to 180 degrees
  2. Start by preparing the aubergine; cut each in half and then each half into 2cm cubes. Put the cubed aubergine into a large bowl and drizzle some olive oil (around 3tbsp) and season with salt and pepper. Toss well and lay out on a lined baking tray, using two if necessary to ensure they are laid out in a single layer. Bake for 30-35mins until they are golden.
  3. Meanwhile, heat a little olive oil in a large deep sided frying pan. Add in the onions and garlic and sauté over a gentle heat for around 5mins, taking care that they do not burn or change colour.
  4. Then add in the mushrooms and continue to cook until they begin to soften.
  5. Once the aubergines are ready, add them to the mushroom mixture. Then stir in the tinned tomatoes, sundried tomatoes and tomato purée. Mix gently to combine, taking care not to break up the aubergines.
  6. Season with salt and pepper and add the herbs. Finally, gently mix in the green lentils along with a drizzle of olive oil until well combined. Bring to a simmer then cover and cook for around 30mins over a very low heat, until the sauce is thick.
  7. Remove the thyme and rosemary sprigs and check seasoning before serving with your favourite pasta, using a little reserved pasta water if necessary to loosen the sauce.

Prepared by May Simpkin, MSc – Registered Nutritionist (MBANT), in partnership with LegumeChef.

Main Course
Dairy Free, Gluten Free, Kids, Vegan

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