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Lentil and Balsamic Tomato Pappardelle

October 4, 2011 by Stacey 11 Comments

Spaghetti Bolognese is one of those ubiquitous dishes. Everybody eats it, everybody cooks it, everybody likes it.

Except me.

Maybe because we had it upwards of three times a week (may be an exaggeration… but not much!), maybe because I don’t like the way spaghetti feels in my mouth, maybe because I just don’t like tomato pasta sauce. I don’t know. I rarely never cook it and pretty much never want to eat it.

AND FOR THE LOVE OF GOD, QUIT CALLING IT SPAG BOG.

It makes me think of a toilet.

Mr Veggie Dad finds my bolognese aversion tough going, as he really likes it. And he makes a mean version too, just quietly. Sometimes I make similar sorts of things, like this lentil dish, and it seems to suffice. Want to cut down on meat? (And since when did mince get so expensive? I thought it was just snouts and tendons…) throw in some lentils. Add something, anything, for the love of god other than spaghetti and hey… even I might eat it.

Cover it in parmesan-style cheese and I’m your man.

You could make this even better (and I have), by roasting halved tomatoes until soft. Then squashing them with salt and balsamic and adding to the lentils. YUM.

It’s easy, quick and good for you. A delicious dish on a cold night with a sneaky red. You know you want to.

Oh and don’t forget the garlic bread. Tell ’em Veggie Mama sent ya.

Ingredients:
1 onion, diced
2 cloves garlic, minced
1 can brown lentils
1 can chopped tomatoes
A good splash of balsamic vinegar
1 tablespoon tomato paste
1 teaspoon mixed herbs
a pinch of sugar
salt and cracked black pepper
Fresh pappardelle pasta, or cut your own from fresh lasagna sheets.

Directions:

Heat some oil or butter in a saucepan and fry onion over medium heat until translucent. Add garlic and fry 1 minute.

Add everything else and bring to the boil. Let simmer for at least 10 minutes. The longer you do, the richer and better it will taste.

Cook pappardelle according to package directions.

Test your sauce for seasoning, add to pasta, cover the lot with parmesan-style cheese.

Never eat spaghetti bolognese again.

Seriously… am I the only one that doesn’t like it?

Filed Under: Main Dish

Previous Post: « Garnier BB winners
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Reader Interactions

Comments

  1. Mrs_Kan says

    October 4, 2011 at 9:23 am

    that looks bloddy NOM

    Reply
  2. Sarah B says

    October 4, 2011 at 9:25 am

    This looks really delicious and fab for a vegie like me 🙂

    Reply
  3. Peggy Saas says

    October 4, 2011 at 12:42 pm

    Ok is that marriage proposal still on the table?

    Reply
  4. veggiemama says

    October 7, 2011 at 4:41 am

    Oh yum, that's clever!

    Reply
  5. veggiemama says

    October 7, 2011 at 4:42 am

    I'm so pleased you tried it and liked it – I totally understand that feeling!

    Reply
  6. ANB says

    October 24, 2014 at 5:30 pm

    Yummo, my 4yo will eat this if I make it with red lentils (so they go squishy and less obviously lentil-y when cooked), stir it through pasta with cheese and bake in a ramekin. It’s all about the presentation around here atm!

    Reply
  7. Samantha Marshall says

    January 27, 2015 at 10:48 pm

    My son absolutely despises spaghetti in any form, but he’s got a special level of hatred for bolognese. So you’re not alone! 🙂

    Reply
    • Veggie Mama says

      January 29, 2015 at 2:00 pm

      hahah phew!

      Reply
  8. Savannah Stewart says

    January 21, 2016 at 2:08 am

    This reminds of the Snobby Joes I make:) Add some chili powder, maple syrup and mustard and slap it on a bun! Yummy:)

    Reply

Trackbacks

  1. Top Tips to Slash Your Grocery Bill (Plus How I Turned $50 into $200,000!) - veggiemama says:
    October 21, 2015 at 1:50 am

    […] Lentil and balsamic tomato pappardelle (fancy lentil spaghetti bolognese!) […]

    Reply
  2. Coronavirus Cooking: What to do with lentils | Veggie Mama says:
    March 19, 2020 at 12:31 pm

    […] you may prefer a balsamic lentil bolognese over your favourite pasta? me […]

    Reply

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