Pasta with Lentil Bolognese Is Rich in Vital Substances
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti or orecchiette
- 1 cup beluga lentils
- 2 cloves garlic)
- 1 thick carrot (s)
- 1 large slice (s) celeriac
- 1 medium onion (s) or leek
- 1 can tomato (s), approx. 400 g
- 2 tablespoon tomato paste
- some stalks parsley
- 200 ml water
- 1 teaspoon oregano
- 1 teaspoon thyme
- chili
- salt and pepper
- Oil for frying
- some parmesan
Print Recipe
Pin Recipe Instructions
- Wash the lentils and cook them al dente.
- Finely chop the onion and garlic. Roughly chop the carrot and celery.
- Briefly fry the onion, carrot and celery in oil, then add the garlic and tomato paste. Deglaze everything with tomatoes and water. Then add herbs and spices. Let the sauce simmer over low heat for about 15 minutes.
- Stir the lentils and chopped parsley into the sauce and let it steep for a few minutes.
- Prepare the pasta and serve with the sauce and a few strips of parmesan.
- Tips:
- You are welcome to deglaze the vegetables with a dash of red wine. Then use a little less water. I like it very spicy, so chili shouldn`t be missing. I always cook double the portion so I can eat it again the next day. Maybe with a different type of pasta. If you want to eat low carb, use lentil noodles.
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