Lentil Bolognese

Ingredients for 4 servings:

• 3 tbsp olive oil
• 2 shallots
• 2 garlic cloves
• 5 carrots
• 250 g lentils, black (Beluga)
• 1 tsp, heaped savory, dried
• 500 ml water
• 2 tsp, heaped vegetable stock
• 125 ml cream
• 2 tbsp, heaped sour cream
• Black pepper, freshly ground
• Salt
• e.g. Parmesan, freshly grated
• e.g. chili flakes
• 500 g pasta (wholemeal)
• 1 tsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian

Finely dice the shallots and garlic and sauté in olive oil until translucent. Finely dice the carrots and add them with the lentils, fry briefly, then deglaze with water. Do not season the lentils with salt or vegetable stock yet, as this would increase the cooking time. Add the savory and simmer in a covered pan over low heat for about 30 minutes. In the meantime, cook the pasta in plenty of salted water until al dente. Once the lentils are tender, season them with salt or vegetable stock and pepper. Now refine them with cream and sour cream. If the sauce is too runny, thicken it with cornstarch. Bring back to a boil briefly and then serve with Parmesan cheese and, if desired, chili flakes.