Naturally vegan and gluten free, this lentil bolognese is a hearty, healthy lentil recipe that’s perfect for topping pasta.
Tempo totale 1h25min
4tbspolive oilextra virgin
4whole all spice berries
salt and pepper
Peel the onion, carrots and garlic and chop them finely.
Heat the olive oil in a cocotte. Add the chopped onion, carrots, garlic, rosemary and allspice. Cook until softened, about 10 minutes.
Stir in the lentils and cook for a couple of minutes stirring often. Add the tomato sauce and paprika.
Cook for about 2 minutes, then stir in water and cover with the lid. Bring to the boil and cook over low heat for about 40-60 minutes, or until lentils are softened. Dooring cooking season with salt and pepper, stir occasionally and check that there is enough water. Serve lentil bolognese over cooked pasta or in a lasagne.
You can store lentil bolognese for up 2-3 days in the fridge. You can freeze lentil bolognese.
Lentil bolognese is a vegan and gluten free recipe. You can use it over cooked pasta or in a lasagna (use vegan and or gluten free pasta if needed).