The Crazy Kitchen: Lentil & Brown Bread Bolognaise

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Thursday, 10 October 2013

Lentil & Brown Bread Bolognaise

Yep, you read that right, brown bread bolognaise. A great staple food in a house with a very very hungry [almost] teenage boy. Breadcrumbs can bulk out a meat or meat free bolognaise and if it's a meaty one chances are no-one would even notice the bread.

Here I made a midweek lentil and bread bolognaise which can be served with pasta, or spiced up with chilli and served with rice. I chose to make it into a lasagne with a home-made white sauce, dried pasta sheets and topped with lots of grated cheddar cheese.

 photo veglasagne_zps076293fa.jpg

Lentil & Brown Bread Bolognaise - serves 4

1tbsp olive oil
1 large onion, chopped
2 cloves of garlic, crushed
3 slices of wholemeal bread, blended into crumbs
150g red lentils
600 - 750ml Vegetable stock or water
400g can of chopped tomatoes
1 tsp dried mixed herbs
1 tsp paprika


  • Heat the oil in a pan
  • Add the onion & garlic & fry on a low heat for 3-4 minutes until softened
  • Add the breadcrumbs, lentils 500ml of stock, tomatoes, herbs & paprika to the pan & mix well
  • Put the lid on, bring to the boil and simmer for approx 10 minutes
  • Add more liquid as necessary and simmer for another 20-30 minutes until the onions and lentils are fully cooked
Serve with pasta or layer up with lasagne sheets & white sauce & top with grated cheese & bake in the oven for approx 40 minutes

 photo veglasagne2_zpsff888372.jpg

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