Using lentils for bolognaise / shepherds pie type sauce

[FusionChefGeoff]

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

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

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

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

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

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

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

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?

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.

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

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 :)

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

I use a tin of green lentils. Delicious

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

Green lentils (tinned) have a lovely texture

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

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.

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).

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?

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

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

Green lentils are much nicer than puy or red.

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

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

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

rinse thoroughly first & check for small stones before doing so. Boil slowly & scoop off scum on top. Do not add salt until its fully cooked or it will take longer! reckon that it will double its size in volume so simmer it in plenty of water with lid off! separately fry onion add cumin (seeds or powder) & paprika too it briefly after that. You can add lentils to mince to expand or add carrots capsicum celery & frozen peas (yes I know but they do taste different!) which you can also lightly fry -than add salt & pepper to taste & half a stock cube in a little water if you want let everything cook together until ready to place in oven dish add herbs to taste just before you placed cooked mashed pots (which can be sweet ones or mixed) place in oven etc