Thursday February 5th, 2015
Lentil bolognese pasta
For 4 servings:
500 g pasta, cooked
400 g puy lentils (or brown/green)
2 carrots, finely chopped
1 onion, finely chopped
2-3 garlic cloves, mashed
700 ml tomato passata
2 bay leaves
2 teaspoons oregano
1/2 glas wine
3 tablespoons lemon juice
1 tablespoon olive oil
salt and pepper, to taste
fresh basil, finely cut (optional)
Wash the lentils and cook them in water with the bay leaves. Drain.
Stir fry the the onion and the carrots in oil for 2-3 minutes than add the tomato passata, wine and oregano. Cover and simmer on medium heat until the sauce has reduced. Add the garlic, lentils, lemon juice, salt and pepper to taste and cook for another few minutes.
Put the pasta on the plate and add the lentils on top of it. Garnish with fresh basil.
2 thoughts on : Lentil bolognese pasta
Multumim, Fleur!! A iesit foarte buna! Ne place orice mancare cu linte, fie ea rosie sau verde! Zeama de lamaie si vinul i-a dat mancarii o aroma aparte. 😉
Cu mult drag, Daniela! Ma bucur ca v-a placut!