Here I thought I didn’t like bolognese… What a lie! This was incredible, I mean really… Beluga lentils were perfect for a bolognese and with the vegan parmesan, magic!
Cooking time: 30 mins | 4 servings
Ingredients:
- 4 portions of spaghetti (300 g)
- 4 garlic cloves
- 1 yellow onion
- 1 carrot
- 50 ml finely chopped celariac
- 100 ml vegan white wine for cooking
- 2 tbsp tomato pure
- 1 tsp oregano
- 1 tsk dried basil
- 1 tbsp granulated sugar
- 200 ml uncooked beluga lentils
- 1 can chopped tomatoes (400 g)
- 200 ml vatten
- Salt & pepper
- Vegan parmesan to serve
Instructions:
- Finely chop the onion, garlic, carrot and celeriac.
- Heat the olive oil in a pan and fry the vegetables for a few minutes.
- Add wine, tomato puree, spices and sugar. Fry for a couple of minutes.
- Add the lentils, chopped tomatoes and water. Salt and pepper to taste.
- Simmer on low heat with a lid for a bout 20-25 minutes until the lentis are soft but still chewy.
- Prepare the pasta water and boil until the pasta is about 75% ready. Add the pasta to the sauce along with some pasta water and cook until al dente.
- Salt and pepper to taste.
- Serve with vegansk parmesan and enjoy!