Bolognese with lentils Q

newlywed

a bit of Worcester sauce can be nice in bolognaise??

trying-very-trying

Yeah, thanks, I'll try that. I'm sure I've got some in the cupboard, for roasted cheese.

Leopardlady

Well i have just found a small amount of bolognaise in the freezer so will add some red lentils later to make it big enough to make a lasagna tomorrow! Great advice thanks!

Cazza

Hi! Have recently bought a packet of lentils and am planning on slipping them into the Spag Bog mince tonight when OH isn't looking !! Wondered how much / many you all used? I don't want to make it too obvious I'm padding the mince with lentils or I'll never get away with it again!!!

newlywed

I usually go for about a handful of them out of the packet and then add in some grated carrots. The kids think it's all carrot then

Pink.

Hi cazza,

There's a very recent thread on adding lentils to bolognese that should help so I've merged your thread with it to keep all the replies together.

Pink

Eels100

Thanks for all the advice folks - I slung in some and he didn't even blink. Got enough for 6-8 portions from a pound of mince, all good!

To cazza - I use around a cupful to a pound of mince but it really doesn't matter, they cook away to nothing anyway.

sparklewing

right I need some help if possible, I have a pack of dried, no soak lentils, they say to boil for 10 mins then simmer for 50.

My plan was to add them to my lasagne/bolognaise sauce to bulk it out, do I need to make the lentils seperately then add to sauce or can I chuck lentils in pan with sauce once mince is browned? If so then do I need to add extra water or anything? will be using a long ago bought jar of red lasagne sauce plus some passatta to stretch it for more meals. Should I add anything else? herbs?

Any tips gratefully received.

Sola

If they're the orange ones, just chuck them in with the tomato sauce - they'll mush down very effectively on their own. A bit of extra water or stock is probably a good idea. Go by taste - you can always add bit by bit as the flavour develops. If they're green ones, that's a different proposition; I've not cooked with them.

Seakay

Generally speaking lentils will take up 3 times their dry mass in liquid, so 3 of liquid to 1 of lentils. Obviously this varies according to the variety of lentils used.
Lentils can be added to the pan raw, and stock or water added as required. If a sauce is looking too liquid, lentils can be added to thicken it up (split red lentils are good for this as they cook the quickest)