Lentils

[Lottiebryant]

ive read lots of posts here whereby lentils have been used to bulk out a spag Bol sauce. What type of lentils? Precooked? How much to add to 500g mince? Is there a precipice recipe to use too. Many thanks :)

I don't know about ratios but I'm veggie so if I'm running low on veg I'll bulk out the with lentils. I use dried red split lentils, add them just before the "goo". They absorb a lot of liquid so a handful will be plenty for 4 full servings (no meat). Sorry, I don't know measurements.

Similar to PP, I just throw a handful of dried red lentils in before adding liquid. It will need to cook for a good 45 minutes though, so not really suitable for a quick spaghetti Bol, but fab for a longer cooked one. You may need to keep an eye on it too as they absorb loads of liquid so you may also need to add a little more stock than usual.

Red lentils go quite mushy whereas green stay solid. I usually add a mugful of red to curries about 40 mins before end of cooking, or a mugful of green to casseroles at the start of cooking as they seem to take longer to soften (and if they don't soften you'll get wind!).

No pre-soaking needed but add extra stock or water and check every now and then in case more liquid is needed.

Sorry that's for 4 servings.

I'll get it right in a minute - half a mug for 4 (I was thinking 1 mug because I usually cook double portions for freezing - sorry!).

Fantastic tips thanks. I've got both-red & green. Will give it a whirl this evening for dinner. Making a lasagne and would be good to get another meal from mince if possible. Thanks again.

Definitely worth it - I get 3 nights' dinners (so 9 portions) out of a 400g pack of mince by bulking up with lentils, and also grating in things like courgette and carrot so it still stays 'saucey' and not too lumpy!

Red lentils disappear into the sauce, green do not but are very nice in shepherds/cottage pie. Porridge oats are also a good bulker-outer of mince. Grated carrot disappears but adds texture and volume. Tins of mixed pulses (or rehydrated dried ones) are good for protein if you are really skimping on meat. For a while we used dried soya mince made up with strong (less water) stock cube instead of mince. We also serve with 2 sides of veg, which makes it easier to serve less bolognese sauce up.

I always add a handful of red lentils ,and a carrot ,cucumber ,spring greens whizzed very small in food processor to spaghetti Bol ,lasagne Gives me another portion or 2and gets some veg into my kids