Spaghetti with lentil bolognese

Name: Spaghetti with lentil bolognese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Carrots; 1 rod/s Leeks; 2 red peppers; 1 Onion; 1-2 Garlic cloves; 175 g dried dish lenses; 2 TABLESPOONS Oil; 1 can(s) (à 850 ml) Tomatoes; 200 ml Vegetable juice; 350 g Spaghetti; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Stem/s Basil; 4 Stem/s Thyme; 50 g Hard cheese (piece; e.g. Montello or Parmesan)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

The lentils simmer in a spicy tomato stock before being mixed with the pasta and served. Don't forget the cheese for topping!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Carrots
1 rod/s Leeks
2 red peppers
1 Onion
1-2 Garlic cloves
175 g dried dish lenses
2 TABLESPOONS Oil
1 can(s) (à 850 ml) Tomatoes
200 ml Vegetable juice
350 g Spaghetti
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Stem/s Basil
4 Stem/s Thyme
50 g Hard cheese (piece; e.g. Montello or Parmesan)

Directions

1
Peel the carrots, clean the leek and peppers. Wash everything and cut into small cubes. Peel and finely dice the onion. Peel and chop garlic. Rinse lentils and drain well.
2
Heat the oil in a pot. Steam vegetables, onion, garlic and lentils for about 5 minutes while turning. Add tomatoes, vegetable juice and 300 ml water, bring to the boil and simmer for about 30 minutes.
3
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Wash the herbs and shake dry. Pluck off leaves, chop them and add to the sauce. Season the sauce with salt, pepper and 1 pinch of sugar.
4
Drain the pasta and mix with the sauce. Slice the cheese into thin shavings with a peeler. Arrange noodles, sprinkle with cheese.