Bolognese Lentils
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cup / s lentils, red
- 1 onion (s)
- 1 clove garlic
- 1 carrot (s)
- 1 leek stick (s)
- 2 cans tomato (s), chunky
- some mushrooms
- Vegetable broth (amount as required)
- Tomato paste
- salt and pepper
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Slice the mushrooms, chop the onion, grate the carrots and thinly slice the leek.
- Briefly fry the mushroom slices in a saucepan with a little olive oil. After a short time, add the onion with the garlic. Pour on a little broth and add the lentils. The amount depends on how much sauce you want afterwards. I`ll have a good two cups of lentils.
- Then let the lentils cook a little. Since they soak up the liquid, maybe add a little broth every now and then. But only so much that it is just a little liquid, it shouldn`t be a soup. Stir more often as the liquid is quickly absorbed and the lentils are then attached. Let it simmer for about 10 minutes. Then add the shredded carrots and the leek rings. Stir well and cook for a few more minutes. Then add the tomato pieces. The same applies here: the more lenses, the more doses. I take two cans because I use a lot of lentils and I also like it tomato. Add a little tomato paste depending on your taste.
- Let it simmer for another 10-15 minutes. It depends on the lentils, it`s best to test the consistency every now and then. It`s not very fluid, so don`t be alarmed. If you like it more saucy, you can simply use less lentils and more tomato pieces. Season the whole thing with salt and pepper.
- Goes well with all kinds of pasta.
- Is a low-fat, high-fiber food and does not have too many calories.
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