Lentil Bolognese

Yields4 Servings
 600 g Bio XXI Andean Spaghetti
 400 g Lentils (dry)
 350 g Carrots (chopped into small squares)
 300 g White Onion (chopped into small squares)
 250 g Celery (chopped into small squares)
 3 Garlic cloves (grated or chopped very finely)
 500 g Tomatoes (cut into small squares)
 200 g Tomato sauce
 50 g Basil (chopped)
 1 tbsp Italian Herb Mix
 1 cup Wine (vegan)
 4 cups Vegetable broth
 Salt & Pepper (to taste)
 Cayenne pepper (optional or to taste)
1

Boil some water for the vegetable broth and mix enough for 4 cups.

Soak the Lentils as per instructions.

2

Chop the carrots, onion and celery in small squares.

Chop the garlic very finely or grate it.

Cut the tomatoes into small squares.

3

Fry the onion and garlic until they are tender and transparent, Once cooked add the carrot and celery, and cook until tender.

Then add the wine and boil until evaporated and the vegetables are purple.

4

Once the wine has evaporated, add the tomato, tomato sauce, salt, pepper, chopped basil, Italian herb mixture, lentil, and vegetable broth.

5

Let it simmer for 25 to 30 minutes or until the lentils are cooked.

Stir constantly to avoid sticking to the bottom and to get the lentils to cook evenly.

Note: You might need to add more broth if the sauce gets to dry for your liking.

6

While the sauce is cooking, cook the Bio XXI Andean Spaghetti according to the instructions on the box.

7

Before serving, taste the sauce and adjust seasoning as needed.

Tip: A sweetener of choice (sugar, honey, or similar) will neutralize the tomato acidity.

8

When serving, you can decorate the Lentil Bolognese with some fresh basil leaves, parsley or some grated (vegan) cheese.

Enjoy a simple, quick, filling and warming pasta!

Ingredients

 600 g Bio XXI Andean Spaghetti
 400 g Lentils (dry)
 350 g Carrots (chopped into small squares)
 300 g White Onion (chopped into small squares)
 250 g Celery (chopped into small squares)
 3 Garlic cloves (grated or chopped very finely)
 500 g Tomatoes (cut into small squares)
 200 g Tomato sauce
 50 g Basil (chopped)
 1 tbsp Italian Herb Mix
 1 cup Wine (vegan)
 4 cups Vegetable broth
 Salt & Pepper (to taste)
 Cayenne pepper (optional or to taste)

Directions

1

Boil some water for the vegetable broth and mix enough for 4 cups.

Soak the Lentils as per instructions.

2

Chop the carrots, onion and celery in small squares.

Chop the garlic very finely or grate it.

Cut the tomatoes into small squares.

3

Fry the onion and garlic until they are tender and transparent, Once cooked add the carrot and celery, and cook until tender.

Then add the wine and boil until evaporated and the vegetables are purple.

4

Once the wine has evaporated, add the tomato, tomato sauce, salt, pepper, chopped basil, Italian herb mixture, lentil, and vegetable broth.

5

Let it simmer for 25 to 30 minutes or until the lentils are cooked.

Stir constantly to avoid sticking to the bottom and to get the lentils to cook evenly.

Note: You might need to add more broth if the sauce gets to dry for your liking.

6

While the sauce is cooking, cook the Bio XXI Andean Spaghetti according to the instructions on the box.

7

Before serving, taste the sauce and adjust seasoning as needed.

Tip: A sweetener of choice (sugar, honey, or similar) will neutralize the tomato acidity.

8

When serving, you can decorate the Lentil Bolognese with some fresh basil leaves, parsley or some grated (vegan) cheese.

Enjoy a simple, quick, filling and warming pasta!

Lentil Bolognese
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