This Easy Red Lentil “Bolognese” is one of the best as a daily vegetarian recipe.
In fact, I’ve never been an expert on pasta, I prefer 1,000 times to taste them in a nice restaurant in Rome. Waiting for my next trip to Italy (😭), I try to get better on the subject by myself…
These Easy Red Lentil “Bolognese” are also a must for those who are still wondering whether it’s possible to enjoy a vegetarian meal. You’ll figure out very shortly that even the most skeptical will love it …
Especially as, in addition to being very tasty, this dish is quick and easy to make. It is also a good idea as a Lunch Box!
The last positive point of this recipe: seasonality. Today I’ve prepared a summery version with the courgette, but it is quite possible to enjoy it in the middle of winter with carrots instead 😌
Enjoy,
Caroline
PS: Discover some more vegetarian recipes on this blog
– Healthy Zucchini and Mozzarella Fritters
– Quinoa & feta stuffed eggplants
– Spicy one pot quinoa, coral lentils & zucchini
– Chickpeas Tomatoes Vegetarian Salad
– Butternut Spinach Risotto
– Vegetarian lasagnas: pumpkin, spinach & red bean bolognese
Red lentils: 100 g ∞ Peel and slice the onion, carrot and courgette. Set aside.
Ingredients
Courgette: 1 - To be removed if it is not seasonal
Carrot: 1 - Add one or two more carrots in winter
Onion: 1
Tin of crushed tomatoes : 1 (about 400 ml)
Vegetable bouillon: 30 cl
Herbs of your choice: 1 tbsp
Maple syrup: 1 tsp
Olive oil: 1 tsp
Paprika: : 1 tsp
Whole spaghettiInstructions
∞ Rinse the red lentils in a bowl.
∞ In a saucepan, heat a tbsp of olive oil. Add the onions. Add a tbsp of paprika and cook for a few minutes.
∞ Add the carrot and courgette to the onions. Cook and stir over medium heat for 5 minutes.
∞ Add to vegetables: red lentils, crushed tomatoes, vegetable bouillon, herbs, and a pinch of maple syrup.
∞ Cook 20 minutes over medium heat, stirring regularly.
∞ Remember to launch the pasta 10 minutes before the red lentils' are well cooked.
