Red Lentil Bolognese

📝 Ingredients

• 320 g spaghetti (dried pasta)
• 200 g red lentils
• 2 tins chopped tomatoes (2 × 400 g)
• 1 brown onion
• 2 carrots (200 g)
• 1 celery stick (60 g)
• 2 garlic cloves
• 1 tbsp tomato purée (15 g)
• 2 tbsp olive oil
• 1 vegetable stock cube dissolved in 500 ml hot water
• 1 tsp dried oregano
• 40 g grated Parmesan
• Salt, black pepper

🍴 Utensils

• Large sauté pan with lid
• Large saucepan
• Coarse grater
• Colander
• Cutting board and knife

📖 Steps

1. Peel the onion, carrots and garlic. Grate the carrots on the coarse grater and cut the celery stick into very small dice, then chop the onion and garlic very finely: the finer the vegetables, the more the sauce will have the texture of a real bolognese.
2. Rinse the red lentils in a sieve under cold water, stirring them with your hand, until the water running off is almost clear. Dissolve the stock cube in the 500 ml hot water.
3. Heat the olive oil in the sauté pan over a medium heat. Fry the onion, carrots and celery for 6 to 8 minutes, stirring often, until soft and lightly golden. Add the garlic and cook for 1 more minute without letting it brown.
4. Add the tomato purée and oregano, then stir for 1 minute to coat the vegetables well. Pour in the chopped tomatoes, stock and drained lentils, stir and bring to a simmer.
5. Cover, leaving the lid ajar, and simmer for 20 to 25 minutes over a low heat, stirring every 5 minutes so the lentils don't stick. The sauce is ready when the lentils have broken down and it is thick; add a little water if it gets too stiff.
6. Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti for the time given on the packet, stirring during the first minute so it doesn't stick together. Scoop out a ladleful of the cooking water, then drain.
7. Taste the sauce and season with salt and pepper. Add the spaghetti to the sauté pan and toss for 1 minute over a low heat, adding a little cooking water if needed so the sauce coats the pasta well.
8. Divide between shallow bowls, sprinkle each portion with grated Parmesan, add a grind of pepper and serve piping hot.