You can make this spicy Bolognese by combining lentils, tomatoes, carrots, garlic and onions. The addition of celery and thyme make it healthier and more flavorful.
Add the olive oil to a frying pan and set over medium heat. Add the onions, celery and carrots and cook for 5 minutes, covered, until the vegetables become tender, but still bright in color. Stir in the garlic and thyme, cook for a minute, then stir in the tomato purée and cook for a few minutes, until the vegetables are coated. Finally, add the lentils, tinned tomatoes, pour the vegetable stock over and bring to a boil over high heat. Slow down the eat to low and let it simmer for 25 minutes, until the sauce has thickened and the lentils softened. Add the vinegar, season with salt and pepper and stir well. Meanwhile, cook the pasta in salted boiling water following packet directions. Reserve a little cooking water and drain the pasta. Add the cooked paste into the pan with the sauce, add the reserved cooking water and mix well until the pasta is coated with sauce. Divide into serving plates, sprinkle with cheese and enjoy.
- 2 tsp olive oil
- 2 large onions, chopped
- 3 carrots, chopped
- 2 stems celery, chopped
- 2 tsp fresh thyme leaves or 1 tsp dried thyme
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 500g lentils, rinsed and drained
- 1 x 400 g tin tomatoes
- 1½ liters vegetable stock
- 1 tbsp balsamic vinegar
- 300 g dried pasta
- Cheese, to serve
- Sea salt and freshly ground black pepper