Can you remember the recipe for the lentil soup? After I cooked it I still had some carrots, tomatoes and of course lentils. Since I hate to throw away food I had to prepare something delicious with these ingredients. I had seen on various blogs recipes for lentil bolognese. So I read the different recipes and then I start cooking. I haven’t used red wine or vegetable stock. I was out of fresh basil so I used dry one and fresh thyme (it survived the winter on the balcony) for garnishing. And I had no celery either. So I just took what was in the refrigerator and storage cabinet and created my own lentils bolognese. The vegan lentil bolognese looks just like the classic bolognese and I find it tastes the same.
It was planned that this recipe will go online a few days later after the lentil soup. Well...in the meantime almost a year has passed.
You need:
200
g whole-grain spaghetti
2
carrots
1
onion
1
garlic clove
2
tbsp olive oil
60
g red lentils
1
can of peeled tomatoes
dried
basil
1
pinch of sugar
salt
100
ml water
fresh
thyme
Preparation
time: 30 minutes
Servings:
2
This is how we proceed:
Wash, peel and dice carrots. Peel the onion and the garlic and finely dice them. Place the lentils in a sieve and rinse with water.
Heat oil in a pan over medium heat. Braise lightly the onions. Then add the carrots and garlic and cook for 1-2 minutes. Then add the lenses and cook for 5 minutes. Dice the tomatoes and add (also the sauce) in the pan. Season with basil, salt and sugar. Pour water and let simmer for 10 minutes. I have used the red lenses from Alnatura, so it is sufficient to let them simmer for 10 minutes. But look at the package instruction and simmer longer if necessary.
Cook spaghetti in salted water according to package instructions. Add them to the lentil bolognese, combine well and serve.
Have you already tried lentil bolognese? What do you like more: this or the classic variant?
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