Lentil Bolognese

What you need

Ingredients

Measured for 4 servings.

• 600 gLentils, cooked
• 280 gWhole-Wheat Pasta, dry
• 600 gTomato Passata
• 180 gOnion
• 180 gCarrot
• 220 gMushrooms
• 12 gOlive Oil
• 12 gGarlic
• 25 gParmesan

Make it

Method

1. 01

   Finely dice the 180 g onion and 180 g carrot, chop the 220 g mushrooms small and mince the 12 g garlic. Drain the 600 g cooked lentils if wet. The lentils are already cooked; 45 minutes does not include cooking dry lentils from scratch.

2. 02

   Heat the measured 12 g olive oil in a wide pan over medium heat. Soften onion and carrot for about 5 minutes, stirring; add mushrooms and cook 5–6 minutes until their liquid reduces and they begin to brown. Add garlic for the final 30–60 seconds.

3. 03

   Pour in the 600 g passata and the cooked lentils. Simmer uncovered for about 12–15 minutes, stirring from the base, until the sauce thickens but remains spoonable. Mash a small portion of lentils against the pan to give the meat-free sauce body; add a little water only if it catches.

4. 04

   While the sauce simmers, cook the 280 g dry whole-wheat pasta in boiling water according to the package until just tender. Reserve some pasta water, drain and fold the noodles through the sauce. Use a little reserved water if necessary to coat them evenly.

5. 05

   Divide into four equal portions and share the measured 25 g Parmesan over them. Allow about 15 minutes preparation and 30 minutes overlapping cooking. Cool leftovers promptly in shallow containers and refrigerate; reheat until thoroughly hot.