April 28, 2020

Vegetable bolognese a la Søndag

I have found this recipe on vegetable bolognese in the vegetable magazine of "Søndag" (issue 16/2020). The beef has been replaced with red lentils as the protein part of the meal. The original recipe is for two serving, however I decided to double up the recipe, so I had some extra portions for easy food later on in the weeks.

Next time I think, that I will increase the use of tomato concentrates to boost the tomato flavour. As options vegetable inclusion I would also consider to include some pepper fruit on the top of the carrot (vegetable bolognese with extra tomato).

The red lentils is actually giving a nice texture, a little like beef texture.

I served this dish together with freshly baked foccacia bread with tomato and rosemary..

Vegetable bolognese a la Søndag: - 4 servings

  • 1 large onion - finely chopped
  • 2 cloves of garlic
  • olive oil
  • 2 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
  • 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, 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.

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