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Red lentil bolognese

Ingredients:

Red lentil bolognese

  • 100 g of raw red lentils (as they tend to be split, they cook faster)
  • 400 g of crushed tomato (canned or grated)
  • 2 medium carrots
  • 2 small onions
  • Extra virgin olive oil and salt.
  • To accompany: Nachos and a few slices of canned Jalapeño (optional)
  1. First we put a pot or saucepan on the fire with water to cook the lentils, add the lentils to the cold water and wait for it to start to boil.
  2. From the beginning we will count 10-12 minutes of cooking over medium heat, although I advise you to taste the lentils because it may be more or less time depending on the water, the fire …
  3. When they are cooked, drain them in a colander and reserve them.
  4. While we make a traditional tomato sauce; In a frying pan, add a couple of tablespoons of olive oil and add the chopped onion, cook for a couple of minutes and add the carrots, also peeled and chopped.
  5. When we see that it takes color, it does not have to be too golden, add the crushed tomato, a little salt and stir everything well.
  6. Cook for 10-15 minutes until the tomato sauce is to our liking.
  7. Next, add the cooked lentils, stir everything well, and add a little more salt if necessary, we can also add a touch of freshly ground black pepper.
  8. Cook 5 more minutes for all the flavors to come together

Method:

Red lentil bolognese

  • 100 g of raw red lentils (as they tend to be split, they cook faster)
  • 400 g of crushed tomato (canned or grated)
  • 2 medium carrots
  • 2 small onions
  • Extra virgin olive oil and salt.
  • To accompany: Nachos and a few slices of canned Jalapeño (optional)
  1. First we put a pot or saucepan on the fire with water to cook the lentils, add the lentils to the cold water and wait for it to start to boil.
  2. From the beginning we will count 10-12 minutes of cooking over medium heat, although I advise you to taste the lentils because it may be more or less time depending on the water, the fire …
  3. When they are cooked, drain them in a colander and reserve them.
  4. While we make a traditional tomato sauce; In a frying pan, add a couple of tablespoons of olive oil and add the chopped onion, cook for a couple of minutes and add the carrots, also peeled and chopped.
  5. When we see that it takes color, it does not have to be too golden, add the crushed tomato, a little salt and stir everything well.
  6. Cook for 10-15 minutes until the tomato sauce is to our liking.
  7. Next, add the cooked lentils, stir everything well, and add a little more salt if necessary, we can also add a touch of freshly ground black pepper.
  8. Cook 5 more minutes for all the flavors to come together

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