Lentil Bolognese

Cover
Main
Vegan, Whole Food, Plant-Based
Savory

Ingredients

Servings:4
green lentils
1 cup
bay leaf
2 
salt
1 tsp
onion
minced
1 
carrots
minced
2 
dried tomatoes
minced
4 pieces
Iranian dates
minced
4 pieces
chopped tomatoes
1 can of 400 ml
smoked paprika
12 tsp
nutmeg
14 tsp
salt
1 tsp
whole wheat pasta
250 g
ground almonds
12 cup

Steps

6 steps
1
In a pot, boil lentils with water, salt and bay leaf. For 1 cup of lentils you can use 3 cups of water. Lower to medium heat, cover and cook for around 30 minutes (check the instructions on the packaging). When done, drain any excess water.
2
In a pan, cook onions, carrots, garlic, dried tomatoes and dates for several minutes. Add water bit by bit so it doesn't burn (or use olive oil if you want).
3
Add cooked lentils, canned tomatoes and all the spices. Mix and cook for several more minutes, then turn off the heat.
4
Separately cook the pasta as instructed on the package.
5
Grind the almonds. Put them in a non-stick pan and cook on medium heat for several minutes, until they become fragrant. Mix all the time so they don't burn (they can burn very quickly).
6
Serve the pasta, put some bolognese sauce on top and sprinkle everything with ground almonds.
Jun 18th 2022