So, what's good about lentils?

This recipe is part of a Community Larder series, where the main ingredient is available to you for free from the Community Larder on campus or at the city centre location.

A legume is a fancy word for a fruit or seed, more often known as beans, peas and lentils. Legumes are cheap to buy, packed with fibre and protein, easy to cook and readily available to buy. Did you know peanuts are also classed as a legume and grown underground.

So why did we choose to focus on red dried lentils?

A few reasons we already mentioned above, but also the fact there is no soaking required and they can be on the table in 15 – 20 mins.

Last year over 50 packets were left behind by our students indicating people may be unsure of what to do with them, they are perfect to use in many vegan and vegetarian dishes, but also perfect for bulking out meat dishes, like Spaghetti bolognese.

Red lentils texture is plump and hearty when cooked and they really take on any spice or flavour you cook with them. This is why they work so well in Curries, soups, chilli’s, dips and spreads.

How to cook lentils

To prepare lentils, first rinse them in a strainer. Next, place one cup of lentils in a large pot with 2½ cups of water. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 15-20 minutes. Drain well

Once cooked, beans and lentils keep well in your refrigerator for 3-4 days. The key is to have them ready to go so all you have to do is add them to meals or serve as a simple side dish.

Here are some creative ways to sneak more cooked beans and lentils into your meals with ease:

• Number one has to be a lentil dhal or lentil curry

• Use to bulk out salads

• Use to thicken stews and casseroles

• Add to roasted vegetables

• Use as a minced beef substitute or addition

• Stir into pasta sauces

• Add to canned soups

Here is my favourite and packed with layers of flavour, cost effective, packed with protein and helping to reduce your meat consumption.

Spaghetti Bolognaise

Allot of people love to eat this dish but cook it way too fast. If you want to make the best Bolognese possible there are a few key ingredients and processes to follow. Trust me you will taste the difference.

Remember you can always use the next day to make a lasagne or freeze into individual portions to save for another day.

Cooking time - 1 1/2 Hrs

Prep time - 20 Mins

Ingredients

• 1 tbsp Olive Oil
• 4 rashers smoked streaky bacon, finely chopped
• 2 medium onions, finely chopped
• 2 carrots, trimmed and finely chopped
• 2 celery sticks, finely chopped
• 2 garlic cloves finely chopped
• 500g beef and pork mince
• 125g dried red lentils

For the bolognese sauce

• 2 x 400g tins chopped plum tomatoes
• 2 Tbs pesto 
• 1 good pinch of dried oregano, or a similar herb of your choice
• 2 tbsp tomato purée
• 1 beef stock cube 
• 125ml red wine
• 6 cherry tomatoes sliced in half

To season and serve

• 75g grated hard cheese 
• 400g spaghetti
• crusty bread to serve (optional)
• Fresh or dried herbs (optional)

Method

1. Put a large saucepan on a medium heat and add 1 tbsp olive oil.
2. Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
4. Increase the heat to medium-high, add 500g raw mincemeat and cook stirring for 3-4 mins until the meat is browned all over.
5. Add 2 tins of chopped plum tomatoes, 2 tbsp tomato purée, 1 beef stock cube, 2 Tbs pesto, pinch of dried oregano, 125ml red wine and 6 halved cherry tomatoes.
6. Bring to the boil, fill tomato can with water and add water to the pot, reduce to a gentle simmer and cover with a lid. Cook for 1 hr mins stirring occasionally, until you have a rich, thick sauce.
7. Add dried red lentils and continue to cook for a further 20 mins, stirring occasionally to prevent sticking to base of the pan.
8. When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
9. Drain the spaghetti and either stir into the bolognese sauce or serve the sauce on top. Serve with grated hard cheese, herbs and crusty bread, or garlic bread.

Make sure to check out the other Community Larder recipes.