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Using lentils for bolognaise / shepherds pie type sauce

(28 Posts)
FusionChefGeoff Sun 12-Jan-20 11:31:39

I'm trying a veg and lentil shepherds pie later - I've got red or puy dried lentils and a tonne of 'casserole' type veg eg celery, onions, carrots, squash.

Which lentils would be best or a mix and how do I know how much stock to use to fully cook the lentils?? Kids moan if they have any bite to them so I'm aiming for mush grin

AlexaShutUp Sun 12-Jan-20 11:33:21

If you're aiming for mush, I'd go for red split lentils.

daisypond Sun 12-Jan-20 11:38:24

Mush would be red split. But I’d go for Puy personally.

Notwiththeseknees Sun 12-Jan-20 11:39:24

I used to bulk out mince with brown lentils. Tasted fab!

Mominatrix Sun 12-Jan-20 11:42:36

WOuldn't soft tofu be a better option? Lentils in a Bolognese style ragu served over pasta would be far too stodgy.

Mominatrix Sun 12-Jan-20 11:43:41

SOrry, thinking about it, extra firm tofu chopped would be a better texture than soft tofu.

bizziebee297 Sun 12-Jan-20 11:53:45

Message deleted by MNHQ. Here's a link to our Talk Guidelines.

FusionChefGeoff Sun 12-Jan-20 12:03:56

I don't have tofu but will try that next time.

I'm also intrigued as to what response could have been against the guidelines grin

Ok I think I will go with red - anyone have a good guide on how many lentils to what quantity of stock and approx cooking time?

cricketmum84 Sun 12-Jan-20 13:14:55

I would go for puy as I think they have a more "meaty" texture and hold their shape better. I find red a bit plastic-tasting.

cricketmum84 Sun 12-Jan-20 13:15:40

Ah just seen you are aiming for mush - go with the red then 😂

yukka Sun 12-Jan-20 14:15:43

Deff red lentos but remember they expand massively when cooked. I used about 200g for the same dish to feed 4-6 and has s but much. I would also add paprika to the mush as it adds a smokey tinge to an otherwise plain mushy thing smile

CMOTDibbler Sun 12-Jan-20 14:27:52

I really like brown or puy lentils in this kind of dish - red lentils ends up looking like just a tomato sauce. Brown/puy lentils need presoaking and boiling on their own before adding to the dish as otherwise the tomato makes them tough. I cook lots and lots of them at one go and then freeze in portions as it makes it so easy to grab a bag, defrost a bit in the microwave and then sling in

Mustbetimeforachange Sun 12-Jan-20 14:29:42

I use a tin of green lentils. Delicious

AppleJane Sun 12-Jan-20 16:06:22

I like precooked brown or puy.

Next time you make it split your mixture in half and do one of each and have a pie off! I bet puy wins smile

ForTheLoveOfCatFood Sun 12-Jan-20 16:12:46

Green lentils (tinned) have a lovely texture smile

stripeypillowcase Sun 12-Jan-20 16:15:57

we mainly use red ones, they are less farty imo that green/black ones.

SheShriekedShrilly Sun 12-Jan-20 16:20:33

IME (I bulk out my meat bolognese with red lentils) you need more liquid than you would use for the equivalent meat dish, as the lentils soak it all up. I usually add a bit of Marmite mixed with boiling water for the extra liquid and the umami taste.

Cyberworrier Sun 12-Jan-20 16:24:10

We use red lentils for Bolognese, from my mums ancient veggie cook book, was brought up on the stuff. And puy lentils for shepherds pie, for a more savoury flavour (rather than going well with tomatoes in pasta sauce).

ProperVexed Sun 12-Jan-20 17:25:34

This might be a stupid question. If I'm using red lentils to bulk out a meat bolognaise can I bung in a couple of handfuls of dried lentils or do I have to cook them separately first?

stripeypillowcase Sun 12-Jan-20 17:26:59

red ones you can just add, no need to pre-cook, but you need to add them before you add salt or they will stay hard

ProperVexed Sun 12-Jan-20 17:28:47

Thank you! I've added tinned green ones before but I can't seem to get tinned red ones.

MikeUniformMike Sun 12-Jan-20 17:29:58

Green lentils are much nicer than puy or red.

MissPoldark Sun 12-Jan-20 17:32:16

I use green lentils. Are they farty? That explains a lot grin

stripeypillowcase Sun 12-Jan-20 17:32:34

I can't seem to get tinned red ones.
because they would go to mush

Ginfordinner Sun 12-Jan-20 17:38:14

This Jamie Oliver vegan shepherd's pie recipe is scrumptious.

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