Our simple and vegan variation of a classic Bolognese recipe is absolutely delicious.
Welcome back to the Ingarden kitchen! Today I'd like to share our new favorite recipe: Lentil Rigatoni Bolognese. This dish is a delicious and healthy alternative to traditional Bolognese, as we replace the ground meat with protein-rich lentils. The lentils, along with the tomato sauce and spices, form a delicious base for our pasta. This combination creates a perfect balance of flavor and texture. Our Lentil Rigatoni Bolognese is quick and easy to prepare, perfect for everyday meals, and is sure to impress your guests. Let's head to the Ingarden kitchen together and cook this tasty dish!
Bolognese recipe
2 servings, 55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium-sized carrots, diced
- 2 cloves of garlic, diced
- 1 teaspoon paprika
- 3 tomatoes (diced in a food processor)
- 2 tablespoons of tomato salsa
- 1 cup of lentils
- 2.5 cups rigatoni pasta
- 1 cup vegetable broth
- ½ cup radish microgreens
- Salt and pepper, to taste
preparation
- Soak a cup of lentils in water for about 30 minutes. In the meantime, prepare all the other ingredients.
- Heat the olive oil in a large pan. Add the onion, carrots, and garlic. Season with salt, pepper, and paprika, and fry the lentils for about 5 minutes.
- Chop the tomatoes in a food processor and add them to the pot along with the tomato salsa and vegetable broth. Stir in the lentils and simmer for 30-45 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the pasta.
- Mix the pasta with the Bolognese sauce and garnish with your favorite microgreens.
