5 February, 2015
Lentil bolognese pastaPaste cu linte bologneseLinzen bolognese pastaPasta al ragù bolognese di lenticchie
Comments : 2 Posted in : Appetizers, Main dishes on by : fleur Tags: aperitive vegane, mancare vegana, paste, retete linte, retete vegane, vegan recipesFor 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
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