Lentil Bolognese


What you need:

2 cups dried split red lentils

4 cups of water

2 tbsps olive oil

1 yellow onion, finely diced

1 garlic glove, finely diced

2 medium-sized carrots, cut in 2mm thick slices, then quartered

1 turnip, cut in 2mm thick slices, then quartered OR: 1/4 of a celery root, cut in 2mm thick slices, then quartered

500g sieved tomatos (passata)

1 teaspoon mild paprika powder

1 1/2 tsp dried oregano

1/2 tsp dried rosemary

1/2 tsp dried thyme

handful of fresh basil (alternatively: 1 teaspoon of dried basil)

pinch of sugar

salt and pepper

What you do:

First, rinse the lentils and then place them with the 4 cups of water in a pot. Bring to a boil and let them simmer for about 10 to 15 minutes until the lentils are mushy. Meanwhile, prepare and chop the vegetables. Then, in a big pan, heat the olive oil over medium heat. Add the onions and the garlic and fry for about 2 minutes until the onions are translucent. Add the paprika powder and the diced vegetables and fry for another 3 to 4 minutes.

Now add the pot of mushy lentils. There might be some liquid left, but don’t worry about it, just add the whole thing into the pan. Also pour the passata into the pan, add the dried herbs and give it a good stir. Let the sauce simmer for 10 minutes. If it needs more liquid, add some water until you have a consistency that you like.I prefer mine rather thick. Add the pinch of sugar (balances the acidity of the tomato) and season to taste with salt and pepper. Coarsely chop the fresh basil and sprinkle it over the sauce. Serve sauce with your prepared pasta and maybe some more basil for decoration on top.

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