Ingredients
2 carrots
1 onion
200 g green lentils
3 tbsp olive oil
750 ml vegetable stock
2 tbsp crème fraîche
1 tbsp balsamic vinegar (e.g. "invecchiato")
1 tbsp non-sweet soy sauce
Salt
300 g pasta of your choice
Parmesan cheese
Preparation
Leave the lentils to soak overnight in water in the fridge.
Coarsely grate the carrots and sauté in a pan with olive oil at a medium temperature. In the meantime, peel and finely chop the onion and add to the carrots.
Cook for approx. 15 minutes until the onion is golden and the carrots are lightly browned. Strain the lentils and add to the pan, pour in enough vegetable stock to cover everything and bring to the boil.
Reduce the temperature and simmer for 30 to 40 minutes until the lentils are soft. If necessary, top up with vegetable stock and add salt.
Bring a large pan of water to the boil and salt generously. Cook the pasta in it until al dente.
In the meantime, mash about half of the lentil bolognese with a fork. Stir in the crème fraîche, balsamic vinegar and soy sauce and season to taste. Reheat if necessary, but do not bring to the boil.
Drain the pasta, place on warmed plates and top with the lentil Bolognese. If you like, grate Parmesan over the top.
Tips
- For a different texture, cut the carrots into small cubes instead of grating them.
- A little finely chopped celery provides a variation in flavour.
- Season with smoked paprika for a "bacony" flavour.
- For a vegan version, simply omit the crème fraiche.
Recipe by Michael Vesely