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LENTIL BOLOGNESE

This does not taste like meat. You replace the ground beef with lentils so don’t expect that. Nonetheless, this is such a great meatless Monday option. The lentils give te pasta great texture and it fills you up really good. A little twist on the original but very very tasty!

Makes: 2 portions
Prep time: 10 minutes
Cooking time: 15 minutes
Equipment: Frypan and cooking pan

Ingredients:
200 grams or 2 cups spaghetti
2 tablespoons tomato puree
1 1/2 to 2 cups canned tomatoes 
2 1/2 cups mixed Italian vegetables 
1 1/2 to 2 cups cooked lentils
1 tablespoon Italian herbs

Cook the spaghetti according to the packaging. After cooking, rinse it with cold water so that it stops cooking. If you choose to buy whole vegetables, cut everything into small pieces, in which you are completely free what you like. Paprika, zucchini, mushrooms, onion, leeks. You can also choose for the easy way to buy a bag of pre-cut Italian vegetables.

Heat the frying pan over medium heat, when the pan is hot, put the olive oil in it and fry the vegetables for about 10 minutes with occasional stirring, then the herbs, tomato puree and canned tomatoes can be added. Stir everything well again and let it cook for 2 more minutes. Put the lentils in a sieve or strainer and rinse them well, then add the lentils and the spaghetti. You guessed it; stir well once again, fry everything together until the spaghetti is well warm again. If necessary add some pepper and salt and voila, your meatless Monday dish is ready!

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