Lentil Bolognese

Hello from Hamburg!

These days are quite exciting for me as I am working on realizing a little business idea. I can’t say much yet, but it will hopefully help to reduce peoples plastic consumption. I’m so excited! And actually a bit overwhelmed by all the things I still need to do. You know… that feeling when you don’t know where to start and just wanna sit down and watch an episode of your favorite TV show instead? 😀 Anyhow, I will be posting more news on this project of mine soon. So stay tuned!

For now I wanted to share a tasty recipe that I cooked up a few weeks back. A hearty lentil bolognese!

 

 

How often do you eat lentils? I actually really like lentils but must admit that I don’t cook with them as often as I should. Lentils are one of those great legumes that are packed with nutritional value. Especially folks who (mostly) eat plant-based should try to incorporate lentils into their meals regularly, as they are rich in protein, fiber, iron and folate.

 

 

I decided to make a better effort to eat more lentils from now on and kicked off  my new habit with this delicious lentil bolognese. Eating it with whole wheat pasta will be even more healthy and super satisfying.

Lentil Bolognese

(makes 4 portions)

• 2 onions (chopped finely)
• 3 big cloves of garlic (chopped finely)
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• dash of chili flakes
• 6 juicy tomatoes (chopped finely)
• 5 tbsp tomato paste
• 1/2 cup lentils (I used brown lentils but any kind would work as long as they don’t need longer than 30 min. to cook)
• 1+1/2 cups of vegetable stock
• 200g finely chopped carrots (about 3 medium sized)
• 2 tbsp chopped basil
• 1 tbsp nutritional yeast (optional)
• 1 tbsp sweetener (I used maple sirup)
• salt to taste
• pepper to taste

First of all, if you have an (electric) vegetable chopper, I suggest using it for this recipe to save some time on the chopping.

 

 

Heat olive oil in a medium sized pan. Add onions and garlic and cook until softened. Stir in cumin and chili and cook for another minute. Now add lentils, vegetable stock and tomato paste and bring to boil. Reduce the heat and let simmer with lid on for 20 minutes. Add chopped carrots, basil, nutritional yeast, sweetener and let simmer for another 10-15 minutes until lentils and carrots are cooked. Add a little stock if necessary and some salt and pepper to taste. Mix with your favorite cooked pasta. Right before serving I like to drizzle a bit of olive oil on top!

 

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