Lentil and quinoa bolognese served in a bowl with fresh basil

Lentil and Quinoa Bolognaise

Lily & Loaf

Rated 3.0 stars by 1 users

Cuisine

Vegetarian

Author:

Lily & Loaf

Servings

Prep Time

10 minutes

Cook Time

30 minutes

Calories

285

Lentil and Quinoa Bolognaise offers a deliciously nutritious alternative to traditional bolognaise, using Puy lentils and quinoa for a protein-packed, plant-based base. Simmered with red wine, garlic, onions, and a blend of vegetables, the dish is infused with bay leaves, oregano, and fresh basil for a rich, herby flavour. This hearty bolognaise can be enjoyed on its own, over brown rice, or topped with crumbled feta for an indulgent touch. Perfect for a wholesome meal that’s full of flavour!

Ingredients

250g ready-to-eat Puy lentils, drained
250g cooked quinoa
10g butter (optional)
1.5 cups tomato passata
1 tbsp tomato paste
1 red onion, finely chopped
1 tbsp basil leaves, torn
1 tsp agave nectar or honey
¼ tsp Pink Himalayan salt
¼ tsp black pepper
3 bay leaves
2 crushed cloves garlic
175ml red wine
1 vegetable stock cube
1 tsp dried oregano
1 cup diced mushrooms
1 cup diced courgette
1 tsp fresh chili, seeded and cut into 4 large pieces (easy to pick out)

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Directions

Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook for 3–4 minutes until softened. Stir in the red wine, stock cube, agave nectar and bay leaves.
Add the lentils, quinoa, mushrooms, courgette and oregano. Stir well to combine.
Stir in the tomato purée, then add the passata and mix until evenly combined.
Add the basil, salt and pepper. Bring to a gentle simmer and cook for 25–30 minutes, stirring occasionally.
Remove the bay leaves and chilli before serving. Garnish with fresh basil and an extra sprinkle of oregano if desired.
This dish is perfect with a large mixed or Greek Salad or served over a little brown rice. For extra indulgence crumble some feta on top upon serving.