Lentil bolognese

Name: lentil bolognese
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 125 g Tastes dupes lentils bag 400 g; 600 ml tap water; 2 toe garlic; 1 onion; 75 g Parmigiano Reggiano broken; 3 stem celery; 200 g winter carrot; 3 el traditional olive oil; 1 el dried Italian herbs; 100 ml dry white wine; 400 g tomato cubes look; 300 g Spaghetti

Lentil bolognese: an Italian classic, just as tasty without meat.

Ingredients

Directions

Put the lentils with the water and the garlic in a saucepan and bring to the boil. Cook the lentils in 20 minutes until al dente.
Meanwhile, cut the onion. Slice the rest of the garlic. Grate the cheese.
Cut the celery into bows. Peel the winter carrot and cut into slices.
Heat the oil in a frying pan and fry the onion, garlic and Italian herbs for 3 minutes. Add the celery and winter carrot and cook for 5 minutes.
Add the wine and tomato cubes and bring to the boil. Turn the heat down, put the lid on the pan and let it simmer for 10 minutes.
Meanwhile, cook the spaghetti al dente according to the instructions on the package.
Drain the lentils and remove the garlic. Add the lentils to the tomato sauce and warm for another 3 minutes. Season with pepper and salt.
Drain the pasta and spread over the plates. Divide the sauce and sprinkle with the cheese.