John Myers
Lentils – Bolognese
The perfect lentils – bolognese recipe with a picture and simple step-by-step instructions.
- 0,5 piece Onion
- 1 Carrot
- 150 g Mushrooms brown
- 150 g Cherry tomatoes
- 1 Clove of garlic
- Basil
- 250 g Brown pre-cooked lentils
- 1 Can Tomatoes happened
- Mediterranean spice mix
- 250 g Spaghetti
- 20 g Hard cheese
- 1 tablespoon Oil
- 1 tablespoon Balsamic vinegar
- Salt pepper
- Peel the onion and dice finely. Peel and roughly grate the carrots. Clean the mushrooms and cut into small cubes. Halve the cherry tomatoes, peel off the garlic. Roughly chop the basil leaves. Pre-cook brown lentils according to the package instructions, then drain. And grate the cheese.
- Heat oil in a large pan and fry the onions and carrots in it for 5 minutes. Add the mushroom cubes and cherry tomatoes. Press the garlic and stir in, fry everything together briefly.
- Add the tomatoes and balsamic vinegar and let simmer for about 5 minutes. Then add the lentils and cook for about 10 minutes until it has thickened a little. Add the basil and spices and season with salt and pepper.
- Fill a large pot with plenty of hot water, add salt and bring to the boil. Cook the spaghetti in it for 8-10 minutes. Then pour through a sieve and drain.
- Arrange the spaghetti on plates, arrange the lentil Bolognese on top and sprinkle with the grated cheese.
Facebook Comments