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.