Red lentil bolognese recipe

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I've had this once in my life. In 1990 🤣 and am no longer in touch with the family so can't ask them for the recipe. I would love a quick and easy recipe please if anyone has one they recommend?

Bbc good food have one which is OK but add more flavouring.

I make lentil bolognaise regularly but and use tins of green lentils, though red lentils would also work fine. If you want a super easy recipe use a bottle of soffrito passata (that already has onion, garlic, celery and carrot) and add to a pan with 1 or 2 tins of green lentils and some dried oregano, thyme and rosemary. You can of course make your own soffrito and then add ordinary passata instead. Dried lentils might need a bit of extra liquid. Simmer on the hob for 20-30 mins and add chopped fresh basil towards the end. We have half of this with pasta one day and then use it to make lasagne another day (it also freezes very well).

This is actually for green (or puy lentils)

1tbsp olive oil
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
100g mushrooms, finely chopped
4 garlic cloves, minced
1 heaped tbsp dried oregano
150g puy lentils, rinsed and drained
100ml vegan red wine
1 heaped tbsp tomato puree
400g can chopped tomatoes
150ml passata (sieved tomatoes)

Except I just use a box of passata and no tinned tomatoes as it's annoying having the rest of the box of passata sitting around. Whole box of mushrooms too. I also add a tsp marmite and one of brown sugar. I also use a regular onion and some stock.

I do this -
Fry onion, add celery and garlic
Fry mushrooms until golden brown in frying pan, add to onions
Add the dry lentils to the pan and then the red wine, cook down for a few mins
Add all the other ingredients, simmer for an hr or so until reduced down and the sauce is nice and thick.

The slimming world one is ok from the veggie deluxe one. I'm locked out of the app as skipped class for several weeks but you may be able to find it though the one above looks lovely.

A few drops of tabasco will jazz it up a bit 😋

Put the lentils away. Use TVP easier, quicker, cheaper, more protien and less bloating.

I make a vegan one that's really good. I'm not vegan but I cook for vegans.

I use a base of red peppers onions and garlic. Four large bell peppers, a whole bulb (small) of garlic so it has a good flavour, and one very large onion or two medium.

I roughly cut and blitz in food processor until very small chunks and cook this off in a pan in oil. Then add one full cup red lentils and a ton of chopped tomatoes.

Add in two cups of paprika gallo vegetable stock, a maggi seasoning cube and a large tablespoon of fortified yeast and a few tablespoons of tomato purée. I add a handful of oregano towards the end and salt and pepper to taste.

Simmer gently until the lentils are cooked.

It's a good Bolognese, and it's easy to convert to a chilli.

To the above recipe (leftovers) the next night add in a tablespoon of cumin powder, a teaspoon of cocoa powder, a teaspoon of chilli powder and a drained tin of kidney beans.

Yummy and easy to make in bulk and reheat. It uses much less electricity this way.

This one is amazing and really easy. It makes loads so I usually freeze some.

Fry:
1 chopped onion
1 tsp garlic
1 chopped red pepper (preferably roasted from a jar)

Add:
1 mug (250ml) of red lentils
1.5 mugs (375ml) of water
2 tbsps tomato puree with added herbs
1 small carton passata with added herbs
1 veg stock pot or cube
1 tbsp lemon juice
1 tsp soy sauce
1 tsp dried basil
1 tsp paprika
pinch of sugar, salt and black pepper

Simmer for 25 minutes.

@Carpy88999 tvp is a ultra processed food. Using lentils is much better IMO.