Linssibolognese
recipe

A quick and versatile meal that works as a pasta sauce, tortilla filling, or lentil soup. This recipe can be easily adapted to your taste.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 3 tablespoons olive oil
- 400 g crushed tomatoes
- 300 g red lentils
- 4–5 cups water
- 2–3 tablespoons red wine vinegar
- 1 1/2 teaspoons salt
- 2–3 teaspoons sugar or honey
- Black pepper to taste
- Fresh basil, chopped (optional)
Instructions:
1. Heat the olive oil in a pot. Sauté the chopped onion, garlic, and grated carrot in the oil for about 5 minutes.
2. Add the crushed tomatoes, lentils, and water. Bring to a simmer and cook for at least 20 minutes until the lentils are fully cooked.
3. Season the sauce with red wine vinegar, salt, sugar, and black pepper. Let it simmer for another 10 minutes.
4. Cook pasta according to package instructions. Mix the sauce with the pasta and serve immediately.
5. Finish the dish with grated Parmesan or Pecorino cheese if desired.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 16 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 12 g

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