Jamie Oliver Bolognese With Lentils Recipe [GUIDE]

Jamie Oliver’s Bolognese with lentils is a twist on the classic Italian bolognese. Instead of beef or pork, Jamie uses lentils as the main protein source, making it a fantastic vegetarian or plant-based alternative. The dish is hearty, flavorful and packed with nutrients, making it a perfect comfort meal. What’s cool about this version is that it keeps all the rich, deep flavors of traditional bolognese, thanks to a mix of fresh herbs, tomatoes and plenty of garlic but it’s much lighter and more affordable.

The lentils absorb the sauce beautifully, giving the dish a satisfying texture. It’s hard to tell this isn’t the usual meaty bolognese. It’s an easy way to get more plant-based protein into your diet while still enjoying something familiar and comforting.

Jamie Oliver Bolognese With Lentils Recipe

Ingredients Needed

To make Jamie Oliver’s bolognese with lentils, you’ll need:

• Lentils: Brown or green lentils work best. They hold their shape well and soak up the sauce nicely. Avoid red lentils as they can turn mushy.
• Olive oil: For sautéing the base ingredients and adding richness.
• Onion, carrot and celery: These form the classic “soffritto” base which is essential for any bolognese.
• Garlic: Adds depth and aroma to the sauce.
• Tomatoes: You’ll need both tinned chopped tomatoes and a bit of tomato purée for added richness and sweetness.
• Red wine: Optional but it adds a wonderful depth of flavor. If you don’t want to use wine, vegetable broth works as a good substitute.
• Herbs: A mix of dried oregano, fresh basil and bay leaves brings out that traditional Italian flavor.
• Vegetable broth: To cook the lentils and create a more robust sauce.
• Balsamic vinegar: Adds a subtle tanginess that balances the dish perfectly.
• Parmesan cheese: For sprinkling on top if you like it cheesy. You can also use a vegan version if you’re keeping it dairy-free.
• Salt and pepper: To season and bring out the natural flavors of the dish.

Equipment Needed

Making this bolognese is pretty simple but you’ll need a few key tools:

• Large pot or Dutch oven: This will be your main cooking vessel. It’s important to have a large enough one to fit all the ingredients comfortably.
• Wooden spoon: To stir the base ingredients and prevent them from sticking or burning.
• Sharp knife: For chopping the onions, garlic, carrots and celery. A good knife makes prep way easier!
• Chopping board: Essential for prepping the vegetables.
• Can opener: To open the tins of tomatoes if you’re using canned varieties.
• Lid: A lid to cover your pot while the lentils cook.

How To Make Jamie Oliver’s Bolognese With Lentils

1. Start with the base: Heat a generous amount of olive oil in your pot over medium heat. Add the chopped onion, celery and carrot. Stir regularly and let them soften for about 5-7 minutes. This is your “soffritto”, the foundation of the sauce.
2. Add garlic and herbs: Once the veggies are softened, throw in the garlic, oregano and a couple of fresh basil leaves. Stir until fragrant, about 1-2 minutes.
3. Pour in the wine (optional): If you’re using red wine, now’s the time. Let it simmer down for a minute to cook off the alcohol but leave all that flavor behind.
4. Add the lentils: Toss the lentils into the pot and stir everything together so the lentils absorb the flavors. It’s a key step to ensuring that they soak up the sauce as they cook.
5. Add the tomatoes and broth: Pour in the canned chopped tomatoes, tomato purée and vegetable broth. Stir everything together and bring it to a gentle simmer. Add the bay leaves and salt and pepper to taste. Reduce the heat to low, cover and let the lentils cook for about 30-40 minutes. Check occasionally to make sure it doesn’t get too dry. Add a little more broth or water if needed.
6. Finish with balsamic vinegar: Once the lentils are tender and the sauce is thickened, drizzle in some balsamic vinegar. Stir it in for that perfect balance of sweetness and acidity.
7. Serve and enjoy: Spoon the bolognese onto plates or serve over your favorite pasta. Top with freshly grated Parmesan or a vegan alternative and some more fresh basil if you like.

What I Learnt

Making Jamie Oliver’s bolognese with lentils taught me a few things I hadn’t expected. First, lentils are incredibly versatile. They soak up flavors really well and when they’re simmered in a rich sauce, they’re almost indistinguishable from meat in texture. It’s a perfect solution for anyone trying to cut down on meat but still crave that hearty, satisfying feel.

Another lesson was how important the base of vegetables is. The combination of onion, celery and carrot really does lay the groundwork for a deeply flavorful dish. I also learned that using red wine isn’t just for flavor; it’s about the balance of acidity and depth that it brings. The balsamic vinegar at the end adds that final touch of richness that makes this bolognese pop.

Finally, I realized that cooking doesn’t always need to be complicated. This dish is relatively simple, yet it delivers so much flavor. It’s proof that good food doesn’t have to be labor-intensive or full of hard-to-find ingredients.

Recipe Tweaks For Jamie Oliver’s Bolognese With Lentils

Jamie Oliver’s Bolognese with lentils is a great twist on the classic, offering a rich, hearty dish with plant-based protein. However, it’s always fun to experiment in the kitchen, so here are a few tweaks to elevate the dish or personalize it to your taste!

1. Spice it Up

   If you like things with a little kick, add some red chili flakes or a dash of smoked paprika. A bit of cumin or coriander can also bring out a warm, earthy depth which complements the lentils beautifully.

2. Swap Lentils

   While green or brown lentils are typically used, try swapping them out for Puy lentils (French green lentils) for a firmer texture and a slightly more refined flavor. You could also go for red lentils if you’re after a softer, more creamy consistency.

3. Add More Veg

   To make the dish even heartier, consider adding finely chopped mushrooms or zucchini. These vegetables blend seamlessly into the sauce, making the bolognese more veggie-packed without overwhelming the flavors.

4. Fresh Herbs for Brightness

   Jamie’s recipe uses a lot of dried herbs but adding fresh basil, thyme or rosemary at the end can lift the dish with fresh, fragrant notes. You could even stir through some fresh parsley or basil just before serving.

5. Boost the Umami

   If you want to make the sauce even more flavorful, consider adding a spoonful of tomato paste or a splash of soy sauce for a rich, savory kick. Nutritional yeast can also give it a cheesy flavor without the dairy, making it more vegan-friendly.

6. Change the Base

   While Jamie’s recipe calls for a simple soffritto (onions, carrots, celery), try roasting or caramelizing the vegetables beforehand. This will give them a deeper, sweeter flavor that adds complexity to the sauce.

7. Vegan Parmesan

   For an added layer of flavor, sprinkle some vegan parmesan cheese on top before serving. It will provide that salty, umami hit without using dairy.

Storage Tips For Leftovers

Bolognese with lentils can be stored pretty well and still taste great the next day, making it ideal for meal prep. Here’s how to keep it fresh:

1. Cool it Properly

   Always let the bolognese cool to room temperature before storing it. This prevents condensation which can lead to sogginess when you reheat it. Spread it out in a shallow container to speed up the cooling process.

2. Refrigeration

   Once it’s cooled, place it in an airtight container in the fridge. It should last for about 3-4 days. If you want to extend the shelf life, portion it out into smaller containers for easier reheating.

3. Freezing

   If you have a large batch or want to keep some for later, this bolognese freezes beautifully. Just make sure to store it in a freezer-safe container, leaving some room for expansion as it freezes. It can stay good for up to 3 months in the freezer.

4. Reheating Tips

   When reheating, add a splash of water or vegetable broth to prevent the sauce from drying out. You can reheat it on the stove over low heat, stirring occasionally or in the microwave, covered, stirring halfway through.

What To Eat With Jamie Oliver’s Bolognese With Lentils?

Pairing this dish with the right sides can make all the difference and luckily, there are plenty of delicious options:

1. Pasta

   The classic option! Serve your bolognese over any kind of pasta you prefer, from spaghetti to rigatoni. The lentil sauce clings to pasta so nicely, making each bite flavorful.

2. Crusty Bread

   A warm, crusty loaf of sourdough or baguette is perfect for soaking up the sauce. You could also make some garlic bread to give it a little extra punch.

3. Roasted Veggies

   Roasted vegetables like broccoli, Brussels sprouts or carrots make for a fantastic, hearty side. The sweetness from the roasted veggies contrasts beautifully with the rich, savory sauce.

4. Salads

   A fresh, tangy salad can balance out the richness of the bolognese. Think arugula with lemon, spinach with balsamic or a simple mixed green salad with olive oil and vinegar.

5. Polenta

   If you want to go off the pasta route, polenta is a fantastic, creamy base for the bolognese. It soaks up the sauce wonderfully and adds a nice texture contrast.

6. Vegan Cheese

   If you’re going for a dairy-free experience, sprinkle some vegan cheese on top for that cheesy finish. A bit of dairy-free ricotta or parmesan goes a long way!

FAQs

Can I Use Canned Lentils For Jamie Oliver’s Bolognese?

Yes, you can! Just rinse them well before adding to the sauce.

What Can I Substitute For Red Wine In The Recipe?

You can use vegetable broth or balsamic vinegar for a similar depth of flavor.

How Long Does It Take To Cook Jamie Oliver’s Lentil Bolognese?

It takes about 45 minutes to an hour, depending on how thick you want the sauce.