A family-friendly everyday dish that can be frozen, easily thawed and heated up in a saucepan on busy days.
Ingredients
Vegetarian Bolognese with lentils
Butter or olive oil for frying
2 large onions, finely chopped
2 cloves of garlic, minced
1 handful fresh thyme
1 handful fresh oregano
3-4 carrots, finely grated
1 squash, finely grated
3 sticks of celery, finely grated
2 tins chopped tomatoes
140 g tomato purée
2 vegetable stock cubes
100 ml cream
1 tsp. balsamic vinegar
A dash of white wine (optional)
Salt and pepper
200 g beluga lintels, rinsed
Extras
Spaghetti
Parmesan
Approach
Vegetarian Bolognese with lentils
Sauté the onion, garlic and herbs in fat in a sauté pan. Add the carrots, squash, celery, chopped tomatoes, tomato purée, stock cubes, cream, balsamic vinegar and white wine. Stir well and let it simmer, covered, over medium heat. Let the covered sauce simmer for 30 minutes. Then add the lentils and simmer for another 30 minutes until the lentils are tender. If time is short, the sauce can be served now. Otherwise, let the sauce simmer, covered, on low heat for about 1 hour.
Season with salt and pepper and maybe a little sugar or more balsamic vinegar. Serve the vegetarian Bolognese with cooked spaghetti and freshly grated parmesan. Enjoy!
