Lentil Bolognese Spaghetti Pasta

Ingredients

  • Spaghetti Pasta cooked until al dente – 400gm
  • Olive oil – 50ml
  • Onion, diced – 1nos
  • Garlic, diced – 5pods
  • Carrot, grated – 1nos
  • Celery, diced – 2tbsp
  • Tomato puree – 1tbsp
  • Tomato, diced – 1nos
  • Red Capsicum, finely chopped – 1nos
  • Mushroom, finely chopped – 2tbsp
  • Red Lentils (Masoor dhal) – ½cup
  • Fennel seeds, freshly ground – 1tsp
  • Pepper, freshly ground – 1tsp
  • Bay leaf – 1nos
  • Parmesan Cheese – 5tbsp
  • Smoked Paprika powder – 1tsp
  • Red Chilli powder – ½tsp (optional)
  • Dry Basil – 1tsp
  • Dry Oregano – 1tsp
  • Fresh Parsle – a few
  • Vegetable broth – 2cups
  • Soy Chunks, cooked, sqeezed, minced – 10nos (optional)
  • Salt – 1tsp (adjust to your taste)

Method

  • Heat 25ml of olive oil in a pan
  • Sauté garlic, onion until translucent
  • Add carrot, red capsicum, mushroom, mix well
  • Cook for 2~3min
  • Add tomato puree, diced tomato, lentils, celery, mix well
  • Add vegetable broth, cook well until lentils are soft – add water if required while cooking, stir regularly while cooking
  • Add fennel, pepper, paprika, red chili powders, salt, parmesan cheese, soy chunk, mix well
  • Heat rest of olive oil in another pan
  • Add dry basil, dry oregano, fry a little
  • Add 2tbsp of bolognese sauce, mix well
  • Add pasta, mix well such that the bolognese sauce coats well ove all all pasta – this is made just for coloring the pasta sake
  • Top bolognese sauce over spaghetti pasta
  • Garnish with parsle
  • Serve hot

 

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