Vegetarian Red Lentil Bolognese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 4 large onion (s), possibly vegetable onions, more if necessary
- 1 dash olive oil, or sunflower oil
- 1 tablespoon paprika, hot pink
- 2 tablespoon paprika powder, noble sweet
- 2 teaspoons, leveled pepper, black
- 1 teaspoon, leveled sugar
- 1 tablespoon oregano
- 1 tablespoon basil
- 0.5 ½ bunch spring onion (s)
- 500 ml vegetable stock
- 0.5 teaspoon ½ herbal salt
- 1 can tomato (s), (pizza tomato)
- 0.5 tube ½ tomato paste
- 1 teaspoon, heaped mustard, medium hot, e.g., Bautzener
Print Recipe
Pin Recipe Instructions
- First peel and dice four or more onions. More onions will make the dish more juicy. You can also use vegetable onions. Put a large dash of olive or, if necessary, sunflower oil in a high pan or saucepan and add the onion cubes. Now sauté, stirring, until the onions begin to turn brown. When they have got some color, add a tablespoon of hot pepper, a teaspoon of black pepper and half a teaspoon of herbal salt.
- Now the lentils are allowed in the pot and are stirred in and roasted briefly for 2-3 minutes. The vegetable broth follows. The whole thing is now brought to the boil and simmer for about 10 minutes over medium heat.
- Now you can add the tin of pizza tomatoes, the tomato paste, 2 tablespoons of sweet paprika, another teaspoon of black pepper, the sugar, the mustard, the basil and the oregano. You can also add the spring onions cut into rings. The whole thing should now boil again and simmer for another 5 minutes over low heat, stirring occasionally. The consistency is ideally similar to a Bolognese sauce, i.e. a bit thicker. The lentils can be firm to the bite.
- You can also serve pasta (penne, rigatoni, spirelli).
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