Summary

Ingredients

• 200 g carrot (s)
• 200 g celery
• 1 onion (s)
• 1 clove garlic
• 8 stalks thyme
• 200 g lentils, red
• 1 tablespoon olive oil
• 250 ml vegetable stock
• salt
• pepper
• 1 pinch (s) sugar
• 400 g taliatelle
• 100 g feta cheese

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Instructions

1. Peel and wash the carrots. Wash and clean celery. Peel the onions. Cut the prepared vegetables into fine cubes. Peel garlic and press through a garlic press. Wash thyme, shake dry, put some stalks aside. Pluck the leaflets from the remaining stems.
2. Wash and drain the lentils. Heat the oil in a pan, sauté the vegetables for about 5 minutes while turning. Add the lentils after approx. 3 minutes, deglaze with the stock, bring to the boil and simmer for approx. 10 minutes. Season the lentil Bolognese with salt, pepper, sugar and thyme.
3. In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet. Crumble the cheese finely. Arrange the pasta and lentil Bolognese on plates, sprinkle with cheese and garnish with the remaining thyme.