Lentil Bolognese Spaghetti

Last Updated on December 7, 2024

A dish of cooked or pickled lentils, onions, canned tomatoes, carrots, water or broth and spices prepared in 30 minutes. Sauce served with spaghetti.

Ingredients:

Rule for 4 servings: 100 g cooked red lentils 1 can of peeled pickled tomatoes 3-4 pcs of allspice bulbs 1 pc carrots 1 pc onions 1 pc bob leaf 150 ml

td>water or vegetable stock

olive oil for drizzling basil or parsley for garnish dried oregano (sugar) pepper salt For pasta: 400 g spaghetti water salt

Procedure:

Fry diced onion in a little oil, throw in bay leaf, allspice, diced carrot, red lentils, fry everything lightly.

Add a can of whole peeled diced tomatoes with the brine and cover with water or broth, season with salt, pepper, oregano, let bubble on a medium heat source and reduce the liquid.

When the sauce is done, cook the spaghetti according to the instructions on the package.

Don’t forget to take out the bay leaf and allspice at the end of cooking the sauce!

Serve the pasta either topped with the bolognese sauce or directly mixed with the sauce and garnished with basil or parsley and a drizzle of olive oil.

Recommendation:

Who likes this type of sauce more sweet, can sweeten the sauce, towards the end of cooking, with sugar. Pickled, canned lentils can also be used for this dish!

Note:

Recipe for article: Tips for meals from home quarantine supplies