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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook lentils according to packet instructions.
Fry onion, garlic, carrot, celery, and capers in olive oil over medium heat until softened.
Add tomato puree, nutmeg, oregano, and mixed herbs and continue cooking until fragrant.
Stir in the red wine and cook until the alcohol has evaporated.
Add chopped tomatoes, bring to the boil, then reduce heat and simmer for 10-15 minutes.
Stir in agave syrup and season with black pepper to taste.
Drain the lentils and add to the bolognese along with the frozen peas.
Simmer for 5 minutes until the peas are cooked.
Sprinkle with basil, serve and enjoy.
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For a richer flavor, let the bolognese simmer longer to deepen the taste.
If you prefer a thicker sauce, allow it to reduce further before adding the lentils.
Can I use a different type of lentil?
Yes, you can use brown or red lentils, but the cooking time may vary.
Is there a substitute for red wine?
You can use vegetable broth or grape juice as a non-alcoholic substitute.
Can I make this dish ahead of time?
Yes, this bolognese can be made in advance and stored in the refrigerator for up to 3 days.
How can I make this dish spicier?
Add a pinch of chili flakes or a diced chili pepper for extra heat.
Can I freeze the leftovers?
Yes, the bolognese can be frozen for up to 3 months. Thaw and reheat before serving.
