Lentil Bolognese
This Lentil Bolognese is perfect for busy weeknights when you need something quick, wholesome, and guaranteed to please the whole family!
Servings: 4
Calories: 226kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
Zutaten
- 1 Onion
- 1 Garlic clove
- 1 Carrot
- 1 Celery stalk
- 20 g Olive oil
- 50 g Tomato paste
- 400 g Tomato purée
- 150 g Red lentils
- 50 g Red wine or grape juice optional
- 300 g Vegetable broth
- 1 tsp Sugar
- Je 1 tsp Oregano, thyme, and basil
- Salt and pepper
For garnish:
- Parmesan
- Fresh parsley
Zubereitung
Prep:
- 1 Onion, 1 Garlic clove, 1 Carrot, 1 Celery stalkPeel the onion, garlic, carrot, and celery stalk, then chop them into rough chunks. (Blogger tip: If you want an extra-smooth texture in your Bolognese, peel the celery stalk first to remove any tough strings!)
Instructions:
- Add the vegetables to the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with the spatula.
- 20 g Olive oil, 50 g Tomato pasteAdd the olive oil and tomato paste, then sauté for 5 min / 120 °C / speed 2.
- 400 g Tomato purée, 150 g Red lentils, 50 g Red wine or grape juice, 300 g Vegetable broth, 1 tsp Sugar, Je 1 tsp Oregano, thyme, and basilNext, add the tomato purée, red lentils, red wine, vegetable broth, sugar, oregano, thyme, and basil. Cook for 20 min / 100 °C / reverse mode / speed 1.
- Salt and pepperAt the end of the cooking time, season to taste with salt and pepper.
- While the Bolognese simmers, cook the spaghetti in a generous pot of salted boiling water according to the package directions.
- Parmesan, Fresh parsleyServe the lentil Bolognese piping hot over the spaghetti and garnish with freshly grated Parmesan and chopped parsley.
- Enjoy!
Tip: Since vegetable broth is already salty, add extra salt carefully and taste as you go! Start with 1/2 teaspoon of salt, stir, and sample. Keep in mind that topping with Parmesan will also add extra savoriness and salt.
Important: Always wait to season lentils with salt *after* they are cooked! Adding salt beforehand can interfere with their ability to absorb water, leaving them tough.
