The best tip a student can take is to make huge batch meals! These last for days in the fridge or weeks in the freezer, and are the ultimate saviour after a long day in the library or in lectures. We’ve taken the traditional spaghetti Bolognese, made it meat-free and show you three different ways you can mix up your lentil Bolognese so that you never get bored of the same meal.
Simply follow the below recipe to make the lentil Bolognese base. Serve with spaghetti for Recipe 1, with a jacket potato for Recipe 2 and add chilli powder and kidney beans for Recipe 3!
Recipe 1 – Traditional Spaghetti Bolognese:
Recipe 2: Lentil Bolognese with Jacket Potato:
Recipe 3: Chilli Con Vegetable
Lentil Bolognese 3 ways
Cost per serving: 55p
- 1 clove of garlic, crushed
- 1 brown onion, chopped
- 2 medium carrots, diced
- 1 red pepper, diced
- 200g mushrooms, sliced
- 2 stalks of celery, diced
- 2 cans of chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp dried mixed herbs
- 2 tins green lentils (or 200g dry green or brown lentils)
- 400 ml vegetable stock.
- Fresh basil, finely chopped
- 1 tbsp marmite (optional)
- 1 tbsp cocoa powder (optional)
- 1 can kidney beans, drained (for the chilli vegetable carne only)
- 1 tsp mild chilli powder and 1 tsp paprika (for the chilli vegetable carne only)
- Step 1 Add the garlic and onion to a large saucepan with a glug of oil. Stir fry until the onions are soften and translucent.
- Step 2 Add the carrot and celery and fry for 5 minutes.
- Step 3 Add the pepper and mushrooms. Stir fry for 3-4 minutes.
- Step 4 Now add the cans of tomatoes, lentils, mixed herbs and tomato puree. Mix well.
- Step 5 Add 200ml stock and simmer on a low heat for 40M. Adding more stock if using dry lentils as they will swell up.
- Step 6 Add the marmite and cocoa powder if using, half way through the cooking time.
- Step 7 If making the chilli con vegetable, add the spices and kidney beans half way through the cooking time too.
- Step 8 Serve with fresh basil and your choice of spaghetti, jacket potato or rice depending on which recipe you’re eating!