Lentil Bolognese


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Lentil Bolognese


  • 200 g of brown or puy lentils
  • 1 onion, finely chopped
  • 12 garlic cloves, finely chopped
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 carrots, cut into small cubes
  • 1 piece of celery tuber
  • 400 ml of hot water
  • 2 tbsp olive oil
  • 1 sprig of rosemary, chopped
  • Knife tip cinnamon
  • 1 handful of basil and/or cilantro
  • salt and pepper
  • 300g pasta


  1. Heat the olive oil in a large pan and add onion, garlic, rosemary, carrots and celery and sauté for 5 minutes. Add bay leaf.
  2. Add the tomato paste to the roast and deglaze with hot water. Add the lentils and cook over medium heat for 30 to 40 minutes.
  3. If necessary, add more water or vegetable stock. Add the salt towards the end. This makes the lentils softer faster. Cook pasta and serve with basil and/or cilantro. Add salt and pepper.




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