Mediterranean Lentil Bolognese



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Mediterranean Lentil Bolognese


  • – 1 onion
  • – 2 carrots – 1/2 eggplant .
  • – 250 gr cherry tomatoes
  • – 1 glove pressed garlic – 80 gr pitted olives
  • – 1 little branch rosemary .
  • – 1 piece of dark chocolate – 200 gr rinsed red lentils – Splash of maple syrup & rosé wine
  • – 2 tins of tomatoes – 1 cup water – Salt and pepper to taste .


  1. Cut the onion, carrots and eggplant; heat olive oil in a big pot and fry veg for 10 minutes.
  2. Add garlic, rosemary, olives and cherry tomatoes and sauté another 3 minutes.
  3. Add chocolate, maple syrup, rosé, tin tomatoes, water, red lentils and spice with salt & pepper.
  4. Let simmer for 30-40 minutes (until lentils are cooked through).
  5. Serve with (whole grain) pasta and sprinkle nutritional yeast and pine nuts over it!




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