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Klara`s Life
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Lentil Bolognese with pasta

by Klaraslife 21. July 2018
written by Klaraslife 21. July 2018
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This post is also available in german/deutsch.lentil bologneseFresh nourishing lentil bolognese with pasta and salat. Gosh thats my fav meal of rainy and cold days, yummy! 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 without sugar added. Registered manufacturers add sugar. We don´t want that.

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.

Linsenbolognese
Linsenbolognese

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!lentil bolognese

Lentil Bolognese

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.

Linsenbolognese
Linsenbolognese

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Lentil Bolognese

Easy and delicious lentil bolognese with fresh ingredients.
Fresh new Pictures 07.20.
Course Maindishes
Keyword bolognese, lentil
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Klaraslife

Ingredients

  • 200 g of small brown or puy lentils
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 bay leaf
  • 3 tbsp tomato paste
  • 2 small carrots cut into small cubes
  • 1/4 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 and mozzarella (vegan).
  • Add salt and pepper.

Nutrition

Serving: 2g

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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1 comment

Lentil and vegetable stew | vegan & creamy - Klara`s Life 25. January 2020 - 14:42

[…] are a great ingredient and we use them in our dishes as often as possible. eg. lentil bolognese, in salads, as patties or as soup. The lentils can be used in many ways. All types of lentils are […]

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