Vegan lentil bolognese
Children's eyes light up as they look forward to their favorite dish. A classic of Italian cuisine. Spaghetti Bolognese is probably one of the most popular and best-known pasta dishes. Traditionally made with minced meat and tomato sauce, the dish is of course also available in a vegan version. Instead of minced meat, protein-rich lentils are added to the tomato sauce. So how about a tasty vegan portion of bolo? Buon Appetito.
Preparation time 10 minutes
Cooking time 40 minutes
Ingredients
Ingredients for 4 portions
- 400 g pasta of your choice
- 350 g lentils
- 350 g passata di pomodoro
- 50 g tomato puree
- 50 g leek
- 400 ml vegetable stock
- 2 tbsp olive oil
- 2 cloves of garlic, chopped
- 2-3 pieces carrots
- 1 onion, chopped
Preparation
- Clean the carrots and leek and cut into small cubes.
- Heat the olive oil in a pan. Sauté the onions and garlic.
- Add the vegetables, lentils and tomato puree and sauté. (You can deglaze with a sip of red wine at this point to suit your taste)
- Add the vegetable stock and strained tomatoes and simmer for approx. 30-40 minutes until the lentils are cooked.
- Prepare the pasta according to the packet instructions and serve with the lentil bolognese.
