Vegetable bolognese with extra tomatoes

After having made this vegetable bolognese a la Søndag I decided to twist this dish by adding in some more tomato concentrate to have more flavour of tomato. I also added in some red pepper fruit together with the carrots, as I was having some left over pepper fruit in my kitchen.

The use of red lentils in this dish is really a large advantages, as it gives texture, which looks a bite like beef.

I served this dish together with freshly baked foccacia bread with olives a la Tupperware

Vegetable bolognese a la Søndag: - 4 servings

• 1 large onion - finely chopped
• 2 cloves of garlic
• olive oil
• 4 tablespoon tomato concentrate
• 1 tin (400 g) of canned tomato
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 carrots - peeled and medium grated
• 1-2 red pepper fruits - medium chopped
• 6 dl water
• 70 g red lentils
• salt & pepper for seasoning
• 400 g spaghetti
• grated parmesan cheese
• rucola

1. Fry the onion and garlic in hot olive oil, so the onion becomes clear in colour.
2. Add in the tomato concentrate and let it fry for ½ minute.
3. Add in the canned tomatoes with the dried herbs.
4. Add in the water, grated carrot, chopped pepper fruit, lentil. Season with salt & pepper.
5. Bring the mixture to the boil.
6. Let the bolognese simmer under lid for 1 hour.
7. Serve the bolognese with boiled spaghetti, grated parmesan, rucola and foccacia.