Lens Bolognese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 0.5 ½ bunch soup greens, fresh
- 2 tablespoon olive oil
- 50 g tomato paste, (3 times concentrated)
- 100 g lentils, red
- 100 ml wine, red, drier (can also be left out)
- 500 ml water
- 1 bay leaf
- Pepper from the grinder
- salt
- 1 pinch (s) sugar
- oregano
- basil
- rosemary
Print Recipe
Pin Recipe Instructions
- Chop the onions and garlic and sauté in the olive oil, add the finely chopped soup greens and fry briefly.
- Now sweat the tomato paste briefly and deglaze with a little red wine. Add water, lentils and spices and simmer gently for 30 minutes.
- If necessary, add a little more water if the sauce gets too thick.
- Before serving, if possible, add freshly chopped herbs and season again, remove the bay leaf.
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