Bolognese with lentils Q

Eels100

I'm making a big batch of bolognese tonight, some of which will become chili for dinner - yum!

I want to add in red lentils to bulk it up but haven't done this for ages and can't remember - do I add the lentils after I've fried off the mince and onions and then the other ingredients then boil the whole sauce hard for 10 mins? I think this is how I did it before but the more I think about it the less I'm sure.

They MUST be inconspicuous - OH will notice otherwise :rolleyes: and due to forthcoming serious financial and time constraints (ie a baby!) I need to wean him back onto proper OS, frugal feeding ASAP.

Thanks in advance, OSers!

Primrose

I've occasionally made lentil Bolognaise in the past (with green lentils). I think with the red ones it's better to put them in after you've fried off the mince. But if you want them to be inconspicuous, you could soak them first for 10 mins by pouring boiling water over them, and then either put them in a blender, or use a stick blender to "mush them up". Green (Puy) lentils can be used in the same way to eeke out meat but these should be soaked overnight first. However, the red lentils should disintegrate after 20 minutes cooking anyway, and are an excellent way of making meat sauces spread further.

Gingernutmeg

I always add some lentils when I'm making bolognaise or chilli. What I normally do is add them just before I add the tomatoes/sauce, stir them round for a minute or so and then add the 'liquid' ingredients. I do find that you need to add some stock or water, as they do absorb the liquid and it can make the sauce dry. Then I just let it simmer for 20 mins or so. The lentils don't dissolve completely though, so Primrose's idea of blending them might be a good idea. Or, you could add some soya mince to the sauce, it cooks up just like meat and there's no real flavour difference.

newlywed

Bit late for you now, but to hide them from the kids I add grated carrot too - bulks the mince out even more and they seem to think the orange is all carrot

boo81

I add carrot too, originally my mum did this to get us eating veg but actually it really adds a lovely flavour too and I miss it now if its not there when I cook my own! I also add mushrooms.

Gingernutmeg

I add a grated courgette too, I don't bother peeling it but if you did it'd cook down to nothing but add more bulk

trying-very-trying

I read this thread yesterday, and yes, I also used to add lentils to bolognaise but had forgotten what a moneysaver it was. Today, I thought I would bulk out my pork casserole with lentils, so I pureed them but it's looking a bit pinky/orange now, will it cook down a bit darker. I've got 2 tins of tomatoes in it as well, so I could add some tomato puree to darken it?

odds-n-sods

don't see why not!

trying-very-trying

Just had a look, i've not got enough tp. What else can I use?

newlywed

How about a bit of gravy powder (if you have it)? I sometimes add this in to a Shepherds pie.

trying-very-trying

newlywed wrote: »

How about a bit of gravy powder (if you have it)? I sometimes add this in to a Shepherds pie.

It's already really thick with the lentil puree. I did think about some Branston Pickle, I saw a thread on uses for that yesterday, I usually have some in the cupboard but I don't have any. I thought about soy sauce, but I think it would be too salty?