Budget Bolognese with Extra Carrots and Lentils

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 pound ground beef
• 1/2 cup dried lentils, rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes
• 1 cup beef broth
• 2 tablespoons tomato paste
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, carrot, and celery, and cook for another 3 minutes.
3. 3 Add ground beef and cook until browned, breaking it up with a spoon.
4. 4 Stir in lentils, crushed tomatoes, basil, oregano, chili flakes, beef broth, and tomato paste.
5. 5 Season with salt and pepper, then bring to a simmer.
6. 6 Cover and cook for 30 minutes, stirring occasionally, until lentils are tender.
7. 7 Stir in fresh parsley before serving.

Equipment

• Large saucepan

Variations

• Add a splash of red wine for depth of flavor.
• Include a handful of spinach for extra greens.

Substitutions

• Substitute ground turkey for beef.
• Use canned lentils for a quicker option.

Pairings

• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For a richer flavor, sauté vegetables until golden.
• Use green or brown lentils for best texture.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve over pasta, with a sprinkle of grated Parmesan.
• Pair with garlic bread for a complete meal.

FAQ