John Myers
Lentil Bolognese with Fusilli Lunghi
The perfect lentil bolognese with fusilli lunghi recipe with a picture and simple step-by-step instructions.
Or pasta of your choice!
- 1 small Diced carrots
- 1 pole Sliced celery
- 400 g Canned tomatoes chopped
- 150 ml Vegetable broth
- 1 pinch Seasoned salt from my KB
- 1 pinch Garlic pepper from my KB
- 1 pinch Chilli flakes
- 1 tsp Dried thyme
- 75 g Lentils yellow
- 200 g Fusilli
- 30 g Parmesan shaved
- Heat the oil in a saucepan and fry the shallots, carrots and celery cubes in it. Add chopped tomatoes and vegetable stock and simmer for about 5 minutes. Season with salt, garip pepper and thyme.
- Then add the lentils, stir and cook with the lid on for about 10 minutes! Meanwhile, cook pasta in salted water until al dente!
- Sieve the pasta, rinse and season the lentil bolus again if necessary. Spread the pasta and bolo on 2 plates and sprinkle with Parmesan slices!
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