Family Favourites, Reimagined #1: Spaghetti Bolognese
How to Make a Delicious Lentil Bolognese (That Your Family Will Love)
The Small Swap That Makes a Big Difference
If your go-to dinner routine includes Spaghetti Bolognese, you’re not alone. It's a classic for a reason; quick, comforting, and universally loved. But what if we told you that a simple switch could make it even better for your health and the planet?
This month, we're kicking off our Family Favourites, Reimagined series; one small, sustainable change at a time. First up: swapping beef mince for hearty, plant-based lentils in your classic Bolognese. It’s just as comforting, a lot more affordable, and surprisingly simple.
Why Make the Swap?
🌱 Lower carbon footprint – Lentils have 90% less impact than beef
💰 Budget-friendly – Tinned lentils cost a fraction of minced beef
🥕 Nutritious – Naturally high in fibre (great for gut health!) and plant-protein, while being low in saturated fat – a healthier swap for your heart.
🍝 Family-approved – Familiar flavour, satisfying texture – you won't even notice the difference!
No need to overhaul your whole routine - just start here 👇
Spaghetti Bolognese
🔪 Prep Time: 10 mins
👩🍳 Cook Time: 45 mins
👥 Serves: 8
Ingredients (10)
300 g red lentils
1 tbsp extra virgin olive oil
1 onion (diced)
4 cloves of garlic (finely diced)
150 g tomato pureé
100 ml vegetable stock
Water will do if you don't have any.
50 g walnuts (finely chopped)
2 tin of tomato
750 g pasta
Wide pasta (such as tagliatelle, pappardelle, or fettuccine; or tube pasta such as rigatoni or penne rigate; or even gnocchi)
4 tbsp balsamic vinegar
Optional add-ons
Splash of worcestershire sauce for extra umami
Fresh or dried thyme/oregano/Italian mix
Pinch of chilli flakes?
Grated hard cheese (e.g. parmesan) or nutritional yeast to serve
Instructions
Before you do anything, soak your lentils (20-30 mins) while you get everything prepared. Heat a large heavy-based pan to 7/10. Add the olive oil and the onions and season with a pinch of salt. Stir occasionally and cook the onions for about 5 mins. Add a few spoons of water to deglaze the pan, if it gets dry and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and brown, 5 mins more.
300 g red lentils
1 tbsp extra virgin olive oil
1 onion (diced)
(Use a food processor to chop your onions quickly)
Then, add the garlic and, if using, add thyme/oregano, 1.5 tsp salt, and pepper to taste. Stir frequently for 1 min.
4 clove of garlic (finely diced)
(Optional) 1 tsp thyme/oregano
1.5 tsp salt
pepper to taste
Then, add the tomato pureé and cook for 2-3 mins, stirring often, until it deepens in colour and starts to caramelise.
150 g tomato pureé
(Optional) Add red wine or even some water to deglaze, scraping the pan. Cook for 1-2 mins until jammy and the alcohol cooks off.
Pour in the veg stock to deglaze, scraping up any browned bits and mixing it through the tomato pureé. Drain and add the soaked lentils and walnuts, stir well, then bring to a boil. Reduce to a steady simmer and cook for 15 mins, stirring now and then.
200 g red lentils
50 g walnuts (finely chopped)
Add the tin of tomatoes and simmer for another 15 mins, or until the lentils are tender but still al dente, remember to stir occasionally to prevent burning and sticking.
1 tin of tomato
(Add 150ml water if it seems dry, and add again if necessary.)
At the same time, boil 2 L of water, add 1 tbsp salt, cook the pasta as per instructions and drain. Reserve a ladle or so of pasta water.
750 g pasta
Taste and adjust the seasoning with salt and pepper, then stir in the balsamic vinegar. Add the hot cooked pasta and toss to coat, loosening with a splash of pasta water if needed. Finish with chopped parsley or basil if you have some and as much cheese as you like.
4 tbsp balsamic vinegar
Only serving part of the Bolognese? Just transfer what you need to the pasta pot, toss with pasta over medium heat, and keep the rest of the sauce in the fridge for later or freeze.
That’s it. Two pans, one planet-friendly dinner.
Try This Swap in the Feeds App
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Next Month’s Swap
Up next: A plant-powered twist on a comfort food classic — Shepherd's Pie (but better).