Bolognese Made from Red Lentils
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), cut into small cubes
- 2 cloves garlic, crushed with salt
- 2 carrot (s), coarsely grated
- 2 stalks celery, cut into small cubes
- 3 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 can tomato (s), diced, 400 g
- 450 ml vegetable stock
- 120 g lentils, red
- 4 tablespoon herbs to taste
- 2 tablespoon parsley
- 0.5 teaspoon ½ fennel seeds, crushed in a mortar
- salt and pepper
- 500 g pasta, wide or normal spahetti
- Chilli powder
Print Recipe
Pin Recipe Instructions
- In a high pan, sauté the onion, garlic, carrots and celery over medium heat. Add the tomato paste and roast. Add the tomatoes, broth, lentils and herbs, except for the parsley, cover with a lid and simmer gently for about 20-25 minutes. Possibly add a little more liquid. The Bolognese must have the consistency of the normal minced meat sauce.
- In the meantime, prepare the spaghetti according to the instructions on the packet.
- When the cooking time is over, sieve off the pasta and stir into the Bolognese. Serve on preheated plates. Garnish with the parsley and, if necessary, rub fresh parmesan on top.
- We discovered this recipe in a vegetarian cookbook from America (!). At first we were very skeptical, but the taste was overwhelming. The ingredients are almost always available in-house. Once again - it doesn`t always have to be meat.
- Drink tip: a strong but soft red wine.
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