With the cold it has been in recent days, I wanted comforting dishes, steaming and above all that bring a touch of sun to the plate ! So I made a recipe for coral lentil bolognese pasta, so vegetarian or even vegan if you don’t put cheese on your pasta – or even some vegan cheese. This recipe is very simple and is inspired by a recipe by Deliciously Ella. I invite you to make a good quantity so that it simmers well and to freeze parts for later.
Coral lentil bolognese (vegetarian / vegan)
For those who do not eat meat and who want to feast on bolognese dough which are really a good dupe, here is the recipe !
2 red onions
2 cloves of garlic
3 or 4 carrots (about 400g)
400g red lentils
600g tomato pulp
Sun vegetables in oil
1 tbsp of olive oil
Mixed herbs (Provence, oregano, your choice)
Weigh and rinse the red lentils.
Peel and coarsely grate the carrots. Cut the sun-dried vegetables into strips.
In a pot, heat the olive oil and brown the onions and the crushed garlic in a garlic press. Add the lentils, carrots. Mix and sweat a little before pouring in the tomato pulp.
Extend the mixture with water so that the ingredients cook quietly.
Simmer for at least 45 minutes, stirring occasionally.
Once the lentils are cooked, add a drizzle of balsamic vinegar and herbs to flavor.
Adjust the seasoning.
To taste with the pasta of your choice. I found gluten-free spaghetti at Monoprix that I found very good (the Rummo brand).
Tip : this Bolognese recipe can be used for lasagna. Add some summer vegetables to the preparation.