- 1/2 onion
- 2 cloves of garlic
- 1 zucchini
- 5 carrots
- 3 fresh tomatoes
- 7 mushrooms
- 50ml of olive oil
- 5 peeled tomatoes
- 230g of precooked lentils casa amella
- 200g of crushed tomatoes
- 430ml of red wine
- 5 teaspoons of flour
- 3 leaves of basil (optional)
- salt and pepper
Start by chopping the onion and garlic into small pieces.
Then wash the zucchini, peel the carrots and slice them up. Put them into your blender at medium speed until it is grinded finely.
Peel the mushrooms and cut into slices.
Heat oil in a frying pan and add the onion and garlic cloves.
Once browned, add the carrot / zucchini mixture with the mushroom slices.
Season with salt and pepper and cook for about 15 minutes.
Put the fresh tomatoes cut into four and the peeled tomatoes. Cook everything for 15 minutes more.
Now you have to put the lentils from casa amella and pour red wine over mashed tomatoes and add some flour to make it more dense. You can also add some basil and / or walnut pepper.
Let it cook over medium heat for 20 minutes.
That’s it ! You have your vegetarian “Bolognese” sauce!
You can also use Dupuy lentils (these are cooked faster than normal ones) and they get cooked within the sauce. You will have to add a bit more wine but you will see it little by little. As you don’t need to pre-cook them, try adding them directly in your frying pan! 😉 They should not be cooked until they too soft to have a nicer texture.