Lentil Bolognese

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I often use canned tomatoes, they are much better than their reputation. Canned tomatoes are picked ripe and immediately processed. Look for organic goods and the sugar content. Registered manufacturers add sugar. This I suppose not.

I have got used to a long time to read the ingredients on the packaging. If more than 5 ingredients stand on it which I can not read or do not know. I let it be! Best always buy fresh ingredients, as far as one is possible.
This is my Lentil Bolognese, with fresh vegetables and spices. Do you like something oriental? You can add a pinch of cinnamon. Here let the parmesan away. Now have fun while cook at!

Ingredients for Lentil Bolognese

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200 g of brown or puy lentils
1 onion, finely chopped
1 -2 garlic cloves, finely chopped
1 bay leaf
3 tablespoons tomato paste
2 carrots, cut into small cubes
1 piece of celery tuber
400 ml of hot water
2 tbsp olive oil
1 sprig of rosemary, chopped
Knife tip cinnamon
1 handful of basil and coriander
salt and pepper
300g pasta

Instructions

Heat the olive oil in a large pan and add onion, garlic, rosemary, carrots and celery and sauté for 5 minutes.
Add bay leaf.
Add the tomato paste to the roast and deglaze with hot water. Add the lentils and cook over medium heat for 30 to 40 minutes. If necessary, add more water or vegetable stock. Add the salt to the first end. This makes the lenses softer faster.
Cook pasta and serve with basil and or coriander.
Add salt and pepper.

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Lentil Bolognese

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Maindishes

Cuisine: GF, vegan

Author: Klaraslife

Ingredients

• 200 g of brown or mountain lentils
• 1 onion finely chopped
• 1 -2 garlic cloves finely chopped
• 1 bay leaf
• 3 tablespoons tomato paste
• 2 carrots cut into small cubes
• 1 piece of celery tuber
• 400 ml of hot water
• 2 tbsp olive oil
• 1 sprig of rosemary chopped
• Knife tip cinnamon
• 1 handful of basil and coriander
• salt and pepper
• Pasta

Instructions

• Heat the olive oil in a large pan and add onion, garlic, rosemary, carrots and celery and sauté for 5 minutes.
• Add bay leaf.
• Add the tomato paste to the roast and deglaze with hot water. Add the lentils and cook over medium heat for 30 to 40 minutes. If necessary, add more water or vegetable stock. Add the salt to the first end. This makes the lenses softer faster.
• Cook pasta and serve with basil or coriander.
• Add salt and pepper.

Nutrition

Serving: 2g

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