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Lentil Bolognese Sauce














1 teaspoon oil, 1 teaspoon crushed garlic, 25 g finely chopped onion, 25 g finely chopped leek, 25 g finely chopped celery stalks, 25 g green bell pepper, seeded and finely chopped, 25 g finely chopped carrot, 25 g finely chopped zucchini, 85 g big button mushrooms, diced, 4 tablespoons red wine, pinch of dried thyme, 1 (400 g) can tomatoes, chopped, 4 tablespoons cooked green lentils, pepper, 2 teaspoons lemon juice, 1 teaspoon sugar
3 tablespoon chopped fresh basil, whole-grain spaghetti, cooked


Heat a saucepan over low heat. Add the oil and garlic and sauté stirring continuously, until golden brown. Add all the vegetables minus the mushrooms. Turn up the heat to medium and cook for 10-12 minutes, stirring occasionally, until all the liquid has evaporated and the veggies are soft.
Add the mushrooms and turn up the heat. Pour in the wine and cook for 2 minutes, then add the thyme and tomato liquid. Cook until half of the liquid has evaporated.
Add the lentils and pepper, stir in the tomatoes and cook for 3-4 more minutes. Remove from heat and stir in the lemon juice, sugar and basil.
Serve with freshly cooked spaghetti and garnish with basil leaves.

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