Lentil Bolognese

So I found a very old draft I made for this post:

I’m Quite fascinated by this Meatless Monday idea. This is fourfold: The enviorment seems to like it, my wallet seems to like it, my scale could like it and it is a great excuse for me to test a whole new field of cooking.

I have some vegetarian recipes on my blog already. To be honest, the recipe that triggered this Meatless Fascination was the Indian wonder Aloo Mattar! This is truly a dinner that you can eat without feeling the lack of meat – and now I’m going to find more of those dinner opportunities.

A lot has happened since then and I like the story these old drafts tell about me. I just love the idea that every human being has a life story to tell that is just as detailed and filled with memories, experiences, opinions and beliefs as my own. This is probably why I love the internet so much – especially youtube. It’s a little glimpse into someones life. It’s fascinating. I feel like whenever I remind myself that everyone else is as complex a human being as myself I just develop greater tolerance for people who are different than me. Do any of you feel the same way?

About the bolognese: I actually never got to make it back then – but since going vegan I just had to try it. So this Tuesday, when I was actually supposed to study for my final exam, I decided trying a new recipe was a perfect way to procrastinate. And I must say it ended up being a very fruitful procrastination session. Cause this bolognese is GOOD.Lentil Bolognese

Ingredients (6 servings)

2 onions (175 g)
4 cloves of garlic (13 g)
100 g dry green lentils
140 g tomato paste
400 g canned tomatoes
1 vegetable bullion cube
100 g dry red lentils
1 tsp each: Basil, Oregano, Thyme, Salt
½ tsp each: Chili flakes, paprika, ground pepper.


1. Dice onion and garlic finely. I used a foodprocessor.
2. Get a pan on medium heat, fry the veggies in 2 tbsp water or 1 tbsp oil.
3. After stirring onions around for 7 minutes – add the lentils and stir for another 2 minutes.
4. Now add the tomato paste and stir for another minute or two – deglazing the pan.
5. Add the canned tomatoes, bullion cube and about 1 liter/4 cups of water.
6. Set a timer for 20 minutes. Reduce heat and cover with a lid. Stir 3-4 times during cooking.
7. When the timer rings you add the red lentils and all the spices – and let it simmer for another 20 minutes – or until the lentils are cooked to your preference.
8. Now give it a taste – adjust seasoning and devour!

Opportunistic Cooking

You already have a bunch of descisions to make in your everyday life right? So cooking doesn’t have to be another hard nut to crack. And this recipe only has to major descisions for you to make. And to be kind, I have already made a personal preference for both – so if you do’t want to deside just follow my lead.

First! Pasta, rice or potatoes. This will work with all three options I promise! But for rice, I would add a lot more chili and other spice, to turn it in to a Chili Sin Carne. The pictures shows how I chose pasta, more accurately Corn Pasta – that was awesome too – and as opposed to normal durum pasta, this doesn’t give that heavy pasta feeling when you eat it. But it is a little more pricey here in Denmark, so it’s not our default pasta in the cabinets. A third solution is to use potato wedges – and that would be totally great with this sauce. I’m pretty sure my husband is going to demand potatoes with the leftovers tomorrow. But! If you don’t want to decide anything today I say: Go with pasta! It’s the classic – it’s fast – everybody loves it!

Second! I have made this dish completely oil free. And almost fat free too. If you eat the whole pot of food you will still only get 8 grams of fat! And that is food for 6 people! This leaves room for a nice salad with some avocado on the side or a more fatty late night snack – or just for not eating as much fat. But I am not trying to do some kind of HCLF voodoo on you and if you really like the taste of oil in your food, you should really just do as you usually do and fry the onions in oil. But I prefer this water frying method and if you don’t want to decide I tell you to go with that!

Calories and nutrients

It has been so long since I’ve mentioned calories in a recipe. But I tried typing this recipe into cron-o-meter and my finished dish weighed 1490 g! With that amount of finished product I ended up with 67 calories/100 grams. That’s pretty good. With 13 grams of carbs, ½ a gram of fat, and 4 grams of protein pr 100 grams I would say it’s quite good food. And almost all the carbs are starches and fibre. So dig in!

3 thoughts on “Lentil Bolognese

  1. Hej Malene,

    I just wanted to let you know, that I nominated you for the Creative Blogger Award 🙂
    Feel free to ignore this, if you don’t feel comfortable following the rules, I just wanted to let my readers know about your blog.

    Also, let’s keep writing about this recipe exchange we were thinking about… My finals week is finally over, so now I can focus on blogging again 😉

    Liked by 1 person

    1. Hey Frauke.

      I would say you were a lucky bastard if I wasn’t as polite as I am.

      I have my final exam on Tuesday and then I probably need a few days of roasting on the couch and going out to celebrate – but I’ll look at your post once that’s done – with a quick glimpse I can tell I will be looking forward to diving into it. I’m super honored that you nominated me! Thanks a lot!

      And I am so much looking forward to get back to blogging and cooking again. Exams are killer. I always end up eating cereals and hot cocoa around the clock when I’m studying for an exam so I’m so happy it’s finally the last one! 🙂

      Liked by 1 person

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