healthy Kitchen
Vegan after-work kitchen: Pasta with hearty lentil Bolognese – ready in 25 minutes
Aromatic, nutritious and ready to eat in just 25 minutes – the vegan lentil bolognese is ideal for a quick after-work meal
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When hunger calls after work, it should be quick. This vegan lentil bolognese is not only nutritious and delicious, but also prepared in under 25 minutes. The recipe.
There are so many dishes that take you straight back to childhood. Spaghetti Bolognese, for example – wonderfully tomato and spicy, the smell of the food alone conveys a feeling of home, security and family. Spaghetti Bolo is not only the favorite food of countless children, but also enjoys great popularity worldwide in all age groups.
Italian tradition: ragù alla bolognese
If you want to order a classic spaghetti Bolognese in Italy, the waiter will probably punish you with a shake of the head. In Italy, the dish is known under the name “ragù alla bolognese”, derived from the French word “ragoût”, and generally designates stewed meat, fish or vegetable dishes in a spicy sauce. Bolognese also points to the origin of the dish in Bologna, although it must be mentioned that ragù alla bolognese here – and actually throughout Italy – is always served with tagliatelle, but never with spaghetti.
Traditionally, the popular sauce is made from coarse ground beef, pancetta (pork bacon), carrots, celery, onions, tomatoes, dry white wine, whole milk, vegetable broth, butter, salt and pepper. Another characteristic of an authentic Bolognese is the long simmering of the sauce, which ensures that the individual flavor components combine in an incomparable way. But it turns out that even with little time and without meat, a delicious, bolo-inspired sauce can be prepared in record time.
Vegan bolognese made from red lentils
Pasta served with a vegan bolognese sauce based on red lentils is ideal for a quick after-work meal. In just 25 minutes, a wholesome, delicious dish is on the table, which can convince in terms of taste and nutritional value.
In addition to chopped tomatoes and tomato paste, plenty of garlic and onions as well as carrots and celery ensure a good taste for the sauce. Red lentils and a variety of spices add texture and flavor to the sauce. Lentils are ideal as a plant-based alternative to minced meat. Its creamy texture is similar to that of the minced meat in the sauce, and the legume also scores with a whopping 26 grams of protein per 100 grams. In addition to plenty of protein, red lentils can do a lot more: they contain plenty of iron, bioactive substances such as saponins, flavones and phenolic acid, and plenty of them Dietary fiber and thus have a positive effect on digestion and general well-being.
Fast enjoyment
Voilà, most of the work is done – and while the sauce is simmering peacefully, the waiting time is used to tidy up the kitchen – so you can lounge straight on the couch after a successful evening meal. Incidentally, the vegan lentil Bolognese is served with spaghetti – after all, it does not want to imitate the original in any way, but is much more a dish in itself, which, thanks to an excellent Italian source of inspiration and a sophisticated composition of plant-based ingredients, is a wonderful alternative to the meaty classic. Of course you can also serve the red lentil ragù alla bolognese with tagliatelle. Good Appetite.
Recipe for a quick lentil bolognese with pasta
ingredients
- 2 cloves of garlic
- 1 medium onion
- 2 carrots
- 1 stick of celery
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 150 grams of dried red lentils
- 400 grams of chopped tomatoes, can
- 250 milliliters vegetable broth
- ½ teaspoon basil
- 1 teaspoon oregano
- ¼ teaspoon rosemary
- 1 pinch cayenne pepper or chili
- salt
- pepper
- sugar
- 500 grams of spaghetti
- yeast flakes
- fresh basil to serve
preparation
- Peel and finely chop the garlic and onions, clean and finely dice the carrots and celery.
- Fry the garlic and onions in a little olive oil. Add the carrots and celery and sauté for three minutes.
- Add the tomato paste and fry again briefly.
- Wash the lentils thoroughly in a colander and drain.
- Add the chopped tomatoes, vegetable broth, basil, oregano, rosemary and chili to the vegetables. Add the lentils, stir well, bring to the boil and simmer, covered, for about 15 to 20 minutes.
- Meanwhile, cook the spaghetti according to package directions.
- Season the Bolognese with sugar, salt and pepper.
- Divide pasta among plates, cover with Bolognese and serve with yeast flakes and fresh basil.