Lentil Bolognese

A meatless version of the popular meat sauce, typically used to top pasta and gnocchi or as a filling for lasagna.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 1 piece Green, raw

  • 3 pods Garlic, fresh

  • 2 piece Spices, bay (leaves)

  • 2 spoons Tomato, concentrate

  • 300 g Lentils, raw

  • pieces Spices, thyme, dried

  • 400 g Tomato sauce, without salt

  • pieces Water

  • pieces Salt, table

Steps

  1. Clean and wash the celery and carrots, then cut them into pieces. Grate the carrots if desired. Peel the garlic and onion, and finely chop them separately.

  2. Heat oil in a medium-sized pot (you can also use a deeper pan). Add the chopped onion, carrot, and celery, and sauté the vegetables for 6-8 minutes, stirring occasionally, until softened. Add the garlic, tomato paste, and bay leaf. Stir continuously and cook for another 2 minutes.

  3. Drain the lentils and add them to the pot. Mix well, then add the pureed tomatoes and pour in enough water or broth to fully cover all the ingredients. Season with thyme, and if desired, add a little marjoram and/or oregano.

  4. Wait for the sauce to come to a boil, then reduce the heat to medium and cover the pot. Cook for about 45 minutes or until the lentils are completely tender. Add liquid as needed during cooking.

  5. Season the lentil Bolognese with salt and pepper at the end. If you like spicy dishes, you can also add a bit of ground chili. Serve the prepared dish with cooked pasta, rice, gnocchi, or another side of your choice.

Nutrition Information (Per 100g)

  • Calories: 156.66 kcal
  • Fat: 3.08 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 23.3 g
    • Sugars: 3.54 g
  • Protein: 7.64 g
  • Fiber: 9.23 g