Vegan Lentil Bolognese
Pastes
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This vegan lentil bolognese from the Thermomix® is a protein-rich main course with red lentils, chopped tomatoes and fresh vegetables. The recipe is easy to prepare and ready in about 35 minutes. The portions are designed for 4 people. Ideal for a hearty, healthy and quick meal for the whole family. Served with pasta of your choice.
Ingredients (17 ingredients)
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400 g Pasta as desired (e.g. Tagliatelle, Fettuccine)
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400 g Chopped tomatoes (can)
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500 ml Vegetable stock
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120 g Red lentils, dried
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150 g Carrots
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150 g Mushrooms
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200 g Leek
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120 g Onions
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40 g Tomato paste
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2 Zehen Garlic
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2 TL Italian herbs
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3 EL Olive oil
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1 Prise Sugar
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Dark balsamic vinegar
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Salt and pepper
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Basil leaves
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Parmesan, freshly grated
Preparation (9 steps)
Prepare vegetables
Clean 150 g of mushrooms and cut into fine cubes. Peel 150 g of carrots and grate coarsely. Wash 200 g of leek and cut into fine rings up to the light green. Peel 120 g of onion and 2 cloves of garlic.
Chop onions and garlic
Put onions in the mixing bowl and chop for 3 sec./level 5. Transfer. Put garlic in the mixing bowl and chop for 3 sec./level 7. Transfer.
Sauté onions, garlic and leek
Add 3 tbsp of olive oil to the mixing bowl. Add chopped onions, garlic and leek and sauté for 3 min./120°C/level 1.
Add tomato paste
Add 40 g of tomato paste and sauté for 1 min./120°C/level 1.
Roast carrots and mushrooms
Add grated carrots and diced mushrooms and sauté for 3 min./120°C/level 1.
Add remaining ingredients
Add 500 ml vegetable stock, 400 g chopped tomatoes, 120 g red lentils, 1 pinch of sugar and 2 tsp of Italian herbs.
Simmer lentil bolognese
Simmer for 20 min./100°C/gentle stir setting.
Cook pasta
Cook pasta according to package instructions.
Season and serve
Season lentil bolognese with salt, pepper and dark balsamic vinegar. Arrange with cooked pasta, garnish with basil leaves and serve with Parmesan.
Finished cooking? Great! 🎉
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