GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...
Creative | Dairy Free | Gluten Free | Institutional | Vegan
LENTIL BOLOGNESE
Ingredients:
Lentil Bolognese
- 1 cup red lentils
- 2 +1/2 cups water
- 1/2 red onion
- 400 ml tomato pulp
- 2 garlic cloves
- 1 Tablespoon pesto
- salt and pepper
- pepper
- olive oil
- oregano
- 100 ml of white wine
- Wash the lentils well under running water. Put them in a pan with the water and cook them. They should boil for about 10 minutes.
- Remove the lentils from the heat, drain and reserve.
- In a frying pan, place a drizzle of oil and the chopped onion, let it cook until the onion is translucent.
- Add the garlic and pesto and let the oil aromatize.
- Add the tomato, season to taste and let the tomato cook.
- Add the white wine and let it cook to evaporate the alcohol.
- Add the lentils, mix, and cook a little longer.
- Adjust seasonings, add oregano. Mix well and turn off the heat.
- Serve with your favorite pasta.
Method:
Lentil Bolognese
- 1 cup red lentils
- 2 +1/2 cups water
- 1/2 red onion
- 400 ml tomato pulp
- 2 garlic cloves
- 1 Tablespoon pesto
- salt and pepper
- pepper
- olive oil
- oregano
- 100 ml of white wine
- Wash the lentils well under running water. Put them in a pan with the water and cook them. They should boil for about 10 minutes.
- Remove the lentils from the heat, drain and reserve.
- In a frying pan, place a drizzle of oil and the chopped onion, let it cook until the onion is translucent.
- Add the garlic and pesto and let the oil aromatize.
- Add the tomato, season to taste and let the tomato cook.
- Add the white wine and let it cook to evaporate the alcohol.
- Add the lentils, mix, and cook a little longer.
- Adjust seasonings, add oregano. Mix well and turn off the heat.
- Serve with your favorite pasta.
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