Beluga Lentil Bolognese

Rich, slow-simmered tomatoes, red wine and aromatic herbs are paired with Merchant Gourmet Beluga Lentils in this hearty vegetarian bolognese. Packed with deep savoury flavour and served with linguine, it's a comforting lentil pasta recipe that's perfect for family dinners and easy entertaining.

 

Written by The Little Plantation
50 minutes Serves 4 Beginner
Beluga Lentil Bolognese
Ingredients
  • 1–2 tbsp olive oil
  • 1 white onion, finely diced
  • 1 celery stick, finely diced
  • 1 carrot, peeled and finely diced
  • 2 garlic cloves, minced
  • 1 heaped tbsp dried oregano
  • 200ml red wine
  • 1 tbsp brown miso paste
  • 1 tbsp tomato purée
  • 400g chopped tomatoes
  • 300ml water
  • Sea salt and black pepper
  • 1 pouch Merchant Gourmet Beluga Lentils
  • 400g linguine
  • Fresh basil leaves
  • Fresh basil leaves

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Beluga Lentils
Beluga Lentils
250G
  1. Heat the olive oil in a large saucepan over a medium heat. Add the onion, celery and carrot and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and oregano and cook for a further 1–2 minutes until fragrant.
  3. Pour in the red wine and cook for 2–3 minutes until slightly reduced.
  4. Add the miso paste, tomato purée, chopped tomatoes and water. Stir well, bring to a simmer and cook gently for 30 minutes, stirring occasionally, until rich and thickened.
  5. Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the pack instructions. Drain and set aside.
  6. Stir the Merchant Gourmet Simply Cooked Beluga Lentils into the sauce and cook for 2–3 minutes until heated through. Season to taste with sea salt and black pepper.
  7. Divide the linguine between bowls and spoon over the lentil bolognese.
  8. Finish with fresh basil and nutritional yeast or grated Parmesan, if liked.

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