Lentils Bolognese

Trying new flavours and textures (and trying to be a little healthier).

I made pasta bolognese (with meat) for the kids, but I confess that I had been thinking for days about making a dish with lentils. I took the cue and made this lentil bolognese.

All the recipes I looked at had carrots in them, but since I wanted to use some broccoli and cauliflower I had here, I made the bolognese with them and didn't use the carrots.

👉 It's a simple and tasty recipe!

Ingredients:

150g of pasta of your choice (I made spaghetti)

100g dried red lentils

Water to taste

Tomato pulp

Olive oil

Onion, chopped

Chopped garlic

1/2 jar of Napolitana sauce

Some broccoli and cauliflower florets

Preparation:

In a pot of salted water cook the broccoli and cauliflower for five minutes. Drain and set aside.

Meanwhile, cook the pasta in plenty of water seasoned with salt and a dash of olive oil. Drain and set aside.

In another pan, sauté the chopped onion and garlic with olive oil. When the onion becomes translucent add the tomato pulp and let it boil for a while. Add the lentils and mix well. Cover the lentils with water, season with salt and cook for about 6 minutes, adding more water if necessary.

When the lentils are cooked add 1/2 a jar of Napolitana sauce and let it simmer a little. Place the broccoli and cauliflower in the lentil preparation and mix.

Put the pasta on a plate and put the lentils on top!

Enjoy!