Lentil Bolognese

Ingredients for 2 servings:

• 2 cup(s) lentils, red
• 1 onion(s)
• 1 garlic clove(s)
• 1 carrot(s)
• 1 leek(s)
• 2 cans tomatoes, chopped
• some mushrooms
• Vegetable broth (amount as needed)
• Tomato paste
• salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian Bolognese sauce with red lentils

Cut the mushrooms into slices, chop the onion, grate the carrots, and thinly slice the leek. Briefly fry the mushroom slices in a pan with a little olive oil. After a short time, add the onion and garlic. Pour in a little stock and add the lentils. The amount depends on how much sauce you want. I use about two cups of lentils. Let the lentils cook for a while. As they absorb the liquid, you might need to add a little more stock now and then. But only enough to make it just a little runny; you don’t want it to become a soup. Stir frequently, as the liquid is absorbed quickly and the lentils then set. Let the whole thing simmer for about 10 minutes. Then add the grated carrots and the leek rings. Stir well and cook for a few more minutes. Then add the chopped tomatoes. Here, too, the rule applies: the more lentils, the more cans. I use two cans because I use a lot of lentils and I like tomato flavor. Add a little tomato paste to taste. Then let everything simmer for another 10-15 minutes. It depends on the lentils; it’s best to test the consistency every now and then. It’s not very runny, so don’t be alarmed. If you prefer a more savory dish, you can simply use fewer lentils and more chopped tomatoes. Season to taste with salt and pepper. It goes well with all kinds of pasta. It’s low in fat but high in fiber and not too high in calories.