Red Lentil Bolognese

Ingredients for 1 servings:

• 150 g lentils, red
• 150 ml water
• 1 large onion(s), sweet
• 2 m.-large carrot(s)
• 1 m.-large beetroot, fresh
• 3 pointed peppers, red
• 8 tomatoes, dried
• 2 garlic cloves
• 400 g tomatoes, pickled
• 200 ml tomato juice
• 100 g tomato paste
• 2 tbsp, heaped mascarpone
• 1 tsp, heaped spiced pepper
• 1 tsp chili powder
• 1 tsp, heaped sea salt
• 2 shots of gin
• 2 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegetarian

Cook the red lentils in the same amount of water for about 12 to 15 minutes until al dente and set aside. Dice the sweet onions, carrots, and beets. Sauté the sweet onions in oil, for example, in a cast iron pot. After about 5 minutes, add the carrots and beets. Finely chop the sun-dried tomatoes in a food processor and mince the garlic cloves towards the end. Add both to the saucepan. Thinly slice the pointed peppers and add them as well. After about 10 minutes, add the cooked lentils and mix well. Now add the pickled tomatoes, tomato juice, and gin, and simmer for another 20 minutes. Finally, season and adjust to the desired consistency with tomato paste and mascarpone. Suggestion: Serve with spinach and ricotta tortellini with Parmesan cheese.