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Bolognese with green lentils

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Ingredients for 4 servings:

  • 100 g Puy lentils
  • 2 tbsp olive oil
  • 1 m.-sized onion(s)
  • 2 cloves garlic, finely chopped
  • 200 g carrot(s), finely diced
  • 200 g celeriac, finely diced
  • 2 tbsp tomato puree
  • 1 tbsp sugar
  • 400 g tomatoes, chopped, from the can
  • 2 bay leaves
  • 2 tsp oregano
  • 1 tbsp harissa
  • 500 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 45 minutes

vegetarian sauce for pasta

Soak the lentils in hot water for 15 minutes. Sauté the onion and garlic in olive oil. After 10 minutes, add the carrots and celery and sauté. Stir in the tomato puree and sugar and fry. Pour in the stock and bring to a boil. Add the lentils, tomatoes, bay leaves, oregano, and harissa and simmer over medium heat for 2 hours. Season with salt and pepper.

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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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