May 17, 2020

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.

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