A vegan recipe for Bolognese sauce, this time with lentils. The texture of lentils flavored with cumin fried tomato, allows us to play in vegan version of the classic Bolognese sauce recipe.
Difficulty: Easy
Ingredients for 6 people
• 200 grams of lentils (raw)
• 1 tablespoon ground cumin
• 5 cloves garlic
• 1 onion
• Olive oil
• Salt and pepper
• A pot of tomato sauce
• Half a kilo of macaroni or pasta you want
Preparation
Lentils are soaked for about four hours. After that time they slip and wash well.
Lentils, onion and garlic mix. With the help of a blender or food processor, we beat them well, leaving a thin crust.
At the same time, we cook the pasta in plenty of water with a little salt.
Add salt 1 teaspoon and ground cumin and mixing everything well. Mass reserves a few minutes.
We put a pan with oil over medium heat. He is throwing dough into the pan and be separated so that there is all matted. When a little roasted tomato sauce is added and let cook a little (a little, just to heat the tomato and mix).
When the pasta is ready (I control testing it) is removed from the heat and drain.
It serves on plates and add the tomato sauce and lentils to taste.
Comments Recipe
There are variations, such as adding raw mushrooms to the mass of lentils.
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