Vegetarian red lentil bolognese with farfalle

Ingredients for 6 servings:

• 120 g lentils, red
• 1 onion(s)
• 1 garlic clove(s)
• 1 large carrot(s)
• 1 stalk(s) leek
• 1 can peas, approx. 250 g drained weight
• 1 can tomatoes, chopped, approx. 400 g
• 2 tbsp tomato paste
• 1 cup of crème fraîche, approx. 150 – 200 g
• some butter
• 1 tsp olive oil
• 1 shot of red wine
• 1 liter vegetable broth
• 1 bay leaf
• salt and pepper
• oregano
• rosemary
• Paprika powder
• 6 basil leaves
• 1 pack of grated Parmesan cheese, approx. 100 – 150 g
• 500g farfalle

Instructions

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

delicious without meat

Peel and finely dice the onion. Peel and finely slice the carrot. Wash the leek, halve it lengthwise, and slice it thinly. Wash the lentils in a sieve. Heat the olive oil with a knob of butter in a medium-sized saucepan and sauté the diced onion. Then add the carrots, leek, lentils, tomato paste, and seasonings one after the other and sauté briefly. Press the garlic clove through a garlic press and stir in well. Deglaze with a splash of red wine, then add the vegetable stock and bay leaf. Simmer on medium heat for 20-30 minutes with the lid slightly ajar. Just before the end of the cooking time, add the drained peas. Meanwhile, bring the water to a boil for the farfalle and cook it according to the package instructions. Season the sauce to taste with salt, pepper, oregano, and rosemary and finish with crème fraîche. Serve with Parmesan cheese and basil leaves, if desired.