Lentil Bolognese

Instructions

1. Step 1

   Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, then cook until softened and lightly golden, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: Dutch oven, wooden spoon

2. Step 2

   Stir in the garlic, tomato paste, oregano, and thyme. Cook over medium heat until the paste darkens slightly and smells aromatic.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 1.0 gr Dried Thyme, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

3. Step 3

   Pour in the red wine and scrape up any browned residue. Simmer over medium heat until the wine has reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 125.0 ml Red Wine

   Cookware: Dutch oven, wooden spoon

4. Step 4

   Add the crushed tomato, vegetable stock, lentils, bay leaves, salt, and black pepper. Stir and bring to a simmer over medium heat.

   Timer: 5 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 gr Black Pepper, 750.0 gr crushed tomatoes, 200.0 gr Lentil, 8.0 gr Salt, 500.0 ml Vegetable Stock

   Cookware: Dutch oven, wooden spoon

5. Step 5

   Reduce to low heat and simmer partially covered, stirring occasionally, until the lentils are completely tender and the sauce is thick. Remove the bay leaves.

   Timer: 35 min (fixed)

   Cookware: Dutch oven, wooden spoon

6. Step 6

   While the sauce simmers, bring a large pot of water to a boil. Add the spaghetti and cook until al dente, then drain it in a colander.

   Timer: 10 min (fixed)

   Ingredients used: 320.0 gr Spaghetti

   Cookware: colander, large pot

7. Step 7

   Add the drained spaghetti to the lentil sauce and toss over low heat until evenly coated and hot.

   Timer: 2 min (fixed)

   Cookware: Dutch oven, wooden spoon

8. Step 8

   Divide the lentil Bolognese among four servings and finish with the parsley and Parmesan cheese.

   Ingredients used: 40.0 gr Parmesan Cheese, 15.0 gr Parsley