Penne with lentil bolognese

main dish
Total: 45 min. | Active: 45 min.
vegetarian, lactose-free

Lentils have been grown for many thousands of years and remain very popular to this day in many parts of the world. They are filling, inexpensive and a valuable source of protein. For this reason, they are also very popular with vegetarians. This lentil bolognese is a tasty alternative to lentil salads, dals and curries. And as lentils taste best al dente, they only need cooking for around 20 minutes. A quick and easy sauce.

Nadja - LouMalou

Ingredients

for 4 person

Pasta
400 g pasta (e.g. penne)
  salted water, boiling
Sauce
230 g lentils (brown or green)
1 tbsp olive oil
1  onion, finely chopped
1  carrot, grated
1 dl red wine (or vegetable stock)
700 g puréed tomatoes
3 ½ dl water
  salt and pepper to taste

How it's done

Pasta

Cook the pasta in boiling salted water until al dente, drain.

Sauce

Rinse the lentils in cold water in a sieve, then drain. Heat the oil in a pan, sauté the onion, add the lentils and cook briefly. Add the carrot, pour in the wine, bring to the boil and reduce a little. Pour in the tomatoes and water, bring to the boil, simmer over a low heat for approx. 20 mins. Season the sauce, mix in the penne, heat through and serve immediately.

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