Wholesome Green Lentil Bolognese
Ingredients
- 3 dl Green lentils (around 250g)
- 550 ml water
- 400 ml crushed tomatoes
- 1 red onion
- 4 garlic cloves
- 1 eggplant
- Basil, Thyme, Oregano
- Optional: splash of soy sauce
- Optional: pinch of sugar to balance acidity of tomatoes
- 1 tsp Sambal oelek
- 240 g pasta of choice
- 1 Green bell pepper
- Generous amount of oil
- Salt, black pepper
Preparation
Dice the red onion into small pieces.
Mince the garlic.
Chop the eggplant into smaller squares.
Dice the bell pepper into smaller pieces.
In a frying pan with a generous amount of oil, fry the garlic, onion, bell pepper, and eggplant for about 5-10 minutes.
In the meantime, boil the pasta.
Rinse the green lentils several times.
Add the lentils along with the water, crushed tomatoes, and seasoning to the frying pan.
Allow to simmer for about 25 minutes or until the lentils are soft.
Once the pasta is done, combine it with the lentil bolognese in a big pot.
Serve and enjoy, optionally topping it off with vegan parmesan and fresh basil.