Lentil Bolognese has a lot in common with the traditional Bolognese sauce with minced meat:
The preparation is just as uncomplicated and fast, the dish it just as filling, it is just as popular in my family and the method of preparation is the same. The difference is mainly that this Lentil Bolognese is made of purely vegetable ingredients.
The preparation begins, as in the traditional version, with sautéing chopped onions, garlic and herbs. Instead of meat, vegetables are added, carrots, celery and red lentils, and if you like, a few mushrooms. Then, as in the classic way, tomatoes are added, chopped and/or puréed. Now the whole thing has to boil down a bit, ready. In 35 minutes everything is done and tastes delicious!
Red Lentil Bolognese
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 2 stalksof celery
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 3 cups tomatoes, pureed or chopped
- 2 cups vegetable broth
- 0,75 cup red lentils
- 3 tbsp Italian herbs
- 2 cups optional: mushrooms (optional)
- salt , pepper
- spaghetti or any pasta you like
- Cut onion, celery, (optional mushrooms) intosmall cubes, roughly grate carrots.
- Heat oil in a large frying pan onmedium heat. Add onion and sauté for about 2 minutes until translucent.
- Add tomato paste, spices and garlic and sauté for about 1-2minutes.
- Add carrots, celery, (mushrooms) and fry for about 5-7minutes.
- Then add lentils, tomatoes and vegetable broth and stir.Bring to a boil, cover, reduce heat and simmer for about 20 minutes untillentils are done and bolognese sauce has thickened. Add a little more water ifneeded and season if necessary. The bolognese should have the consistency of regular ground beef sauce.
- In the meantime, cook the spaghetti (or other pasta) insalted water 'al dente'. Done!Enjoy your meal