Easy vegetarian bolognese
A vegetarian version of this classic Italian dish, but just as tasty and comforting. A good option to reduce your meat consumption while still treating yourself.
Portions 6
Print Recipe
Ingredients
- 200 g of dry lentils (black, green)
- 2 carrots
- 700 ml of passata (tomato coulis)
- 500 ml water or vegetable broth
- 125 ml red wine
- 1 onion
- 2 cloves of garlic
- 2 bay leaves
- olive oil
- salt & pepper to taste
- parmesan cheese optional
- pasta your choice (spaghetti, linguine for ex.)
Instructions
- Rinse the lentils in cold water and drain.
- Finely chop the onion and garlic cloves, and dice the carrots.
- In a pan, heat a drizzle of olive oil. Put the onions and garlic in it and let it cook for about 1 to 2 minutes.
- Add the carrots and lentils and cook for 2 minutes.
- Deglaze with red wine, then add the passata and water. Stir.
- Add salt and pepper and bay leaves.
- Bring to a boil, then simmer uncovered over low heat for 20 to 30 minutes, until lentils are cooked.
- At the same time, bring water to a boil in a large pan, then cook the pasta (e.g. spaghetti, linguine) according to the instructions. Drain the pasta, but keep a glass of the cooking water to stretch the sauce if necessary.
- Pour the pasta into the sauce and coat it well.