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Lentil Bolognese with pasta and spring onions

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Ingredients for 3 servings:

  • 100 g lentils, red
  • 1 onion(s), diced
  • 1 can tomatoes, chopped
  • 300 ml chicken broth
  • 3 spring onions, cut into fine rings
  • 50 ml cream
  • 1 shot of balsamic vinegar
  • 1 garlic clove(s), pressed
  • Cayenne pepper
  • Parmesan, freshly grated
  • 250 g pasta
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta al dente. Meanwhile, sauté the onions in oil, then add the lentils and sauté briefly. Pour in the hot chicken stock and bring to a boil. Simmer over medium heat for 10-15 minutes, until the lentils are tender. Add the tomatoes and bring to a boil. Add the spring onions, garlic, and cream, and season with salt, pepper, balsamic vinegar, and cayenne pepper. Serve with the pasta and sprinkled with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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