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Vegan Red Lentils Bolognese from the Oven













300 grams of pasta (or fusilli)
For the sauce: 200 grams of red lentils, 1 large onion, 3-4 medium carrots, 6-7 tomatoes, celery leaves, olive oil, 5-6 cloves, salt and pepper
For the béchamel sauce: 2 tablespoons of butter, 2 tablespoons of flour, half a liter of vegetable milk, Additional option: 2 tablespoons of nutritional yeast


Rinse the lentils in cold water and soak them while you prepare the other ingredients. Dive tomatoes for ten seconds in boiling water. Take them out and peel off the skin then dice it.
Boil the water and put a lens in it until it is cooked. Few will fall apart - it's OK, red lentils are like that.
Now make a mirepoix. That is, chop the onion, carrot and celery into small cubes. This mixture, which in French is called mirepoix, fry in olive oil for about 5 to 10 minutes, until the onion fades.
Add tomatoes and continue to fry. They will release the liquid. Add cloves and let them fry until the tomatoes break apart. Then remove the cloves, if necessary, pour water and add the lentils.
Add salt, pepper and evaluate the density of the sauce. What you need is a slurry mixture - remember that part of the liquid will evaporate in the oven.
It is time to prepare the pasta and béchamel. Place a large pot of well-salted water to boil. In another pot fry flour on margarine for a few minutes, then pour the hot milk. Stir briefly until the paste starts to get thicken. If desired add the nutritional yeast.
Meanwhile, cook the pasta until half the time specified on the package. Mix the sauce in a glass bowl, pour over the top of béchamel and bake for twenty minutes in the oven at 200 degrees.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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