Vegetarian Lentil Bolognese
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g lentils, red
- 1 onion (s)
- 2 cloves garlic)
- 2 carrot (s)
- 2 tablespoon tomato paste
- Paprika powder
- 1 teaspoon oil
- 1 liter water or broth
- possibly broth, instant (if water is used)
- sugar
- red wine
- Cayenne pepper
- basil
- rosemary
Print Recipe
Pin Recipe Instructions
- Peel and chop the onion, garlic and carrots. Wash the lentils.
- Heat the oil in a saucepan and add onions, carrots, lentils, garlic, tomato paste and spices one after the other and sweat in them. Deglaze the whole thing with water or broth. Possibly add salt, stock powder, sugar and red wine. Let the Bolognese-style sauce simmer for about 30 to 40 minutes with the lid slightly open. If necessary, add more liquid. The sauce shouldn`t be too runny. At the end of the cooking time, add the herbs and spices to taste as required.
- This vegetarian Bolognese goes well with all types of pasta, potatoes, and is also suitable for filling pancakes.
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