Vegan Lentil Bolognese

By Julia - 19:23:00

If meal preparation has to go a bit faster or if I didn't do my grocery shopping this is a recipe I go back to again and again. Most of the ingredients are always in the pantry and the veggies - carrots, onion and garlic - tend to be always available in my household as well.
And from a nutrition standpoint: we can all have a little bit more legumes in our life! Lentils are high in Protein, Fibre, complex carbohydrates and contain a variety of Minerals (such as potassium, folate, manganese and iron).

For 500 gr of pasta:
  • 1 cup of dry lentils (whichever kind you like, I used green ones)
  • 1 onion
  • 2 carrots
  • 2 garlic cloves
  • 1 can chopped tomatoes (or puree)
  • olive oil
  • salt
  • black pepper
  • sweet paprika
  • rosemary
  • basil (Fresh if you have. If so, add after serving.)
  • marjoram
Boil the lentils until they are soft. While that's happening dice your onion, carrots and garlic. When all the water in the lentils is gone (pour the rest out if necessary), add some olive oil and the chopped veggies. Leave it till the onions are soft, just pay attention not to burn it. If you like you can deglaze with a bit of red wine. Pour in the tomatoes and let it simmer till the carrots are cooked to your taste as well. Season how you like with the mentioned spices.
Tip: Paprika and ground pepper should always be added after the cooking process is done - both tend to taste burned otherwise!

Use whatever Pasta you prefer.

Lentils are awesome for vegan/vegetarian lasagna as well!

  • Share:

You Might Also Like

0 Kommentare