🍽️ Lentil Bolognese with Tagliatelle

Name: Lentil Bolognese with Tagliatelle
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g mushrooms (e.g. button mushrooms, portobello, king oyster); 150 g onions (2 pieces); 10 g garlic (2 cloves); 300 g carrots (3 pieces); 250 g celery stalks (3 stalks); 20 g olive oil (2 tbsp); 30 g tomato paste (3 tbsp); 100 ml vegetable broth (or red wine); 200 g red lentils; 10 g fresh herbs (e.g. rosemary, oregano, sage, thyme); 800 g strained tomatoes; 400 g whole wheat tagliatelle; salt; pepper; 50 g hard cheese (made with microbial rennet)

764 kcal · 30 min · 4 servings

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Ingredients

400 g mushrooms (e.g. button mushrooms, portobello, king oyster)
150 g onions (2 pieces)
10 g garlic (2 cloves)
300 g carrots (3 pieces)
250 g celery stalks (3 stalks)
20 g olive oil (2 tbsp)
30 g tomato paste (3 tbsp)
100 ml vegetable broth (or red wine)
200 g red lentils
10 g fresh herbs (e.g. rosemary, oregano, sage, thyme)
800 g strained tomatoes
400 g whole wheat tagliatelle
salt
pepper
50 g hard cheese (made with microbial rennet)

Instructions

1. Clean the mushrooms and cut them into small cubes.
2. Peel the onions and garlic and chop them finely.
3. Wash the carrots and celery and remove any ends.
4. Grate the carrots coarsely.
5. Cut the celery into small cubes.
6. Heat the olive oil in a large casserole dish.
7. Fry the prepared vegetables vigorously over high heat for 5 to 6 minutes.
8. Stir the tomato paste into the vegetables.
9. Roast the tomato paste vigorously for 3 to 4 minutes.
10. Deglaze the mixture with red wine.
11. Reduce the heat and let the liquid cook down completely.
12. Rinse the lentils in a sieve under running water.
13. Wash the herbs and shake them dry.
14. Finely chop the leaves or needles of the herbs.
15. Add the lentils, chopped herbs, and pureed tomatoes to the vegetables.
16. Stir everything well.
17. Simmer the mixture over low to medium heat for 10 to 15 minutes.
18. Check if the lentils are cooked through and stir if necessary.
19. Season the bolognese finally with salt and pepper.
20. Cook the tagliatelle in plenty of boiling salted water until al dente.
21. Reserve 3 to 4 tablespoons of the pasta cooking water.
22. Add the drained tagliatelle and the cooking water to the lentil bolognese.
23. Toss the pasta briefly in the sauce.
24. Divide the lentil bolognese with tagliatelle among four plates.
25. Top the dish with shaved hard cheese and serve.

Nutrition per serving

kcal: 764
Protein: 44 g · Fett/Fat: 12 g · Carbs: 117 g