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