Lentil Bolognese with Whole Grain Tagliatelle

Zutaten

• ✓400 g Whole grain tagliatelle
• ✓200 g Brown or green lentils
• ✓1 Large onion
• ✓2 Carrots
• ✓2 Celery stalks
• ✓2 Garlic cloves
• ✓800 g Chopped tomatoes
• ✓500 ml Vegetable broth
• ✓2 tbsp Olive oil
• ✓1 tsp Dried oregano
• ✓to taste Salt
• ✓to taste Black pepper
• ✓for garnish Fresh parsley

Zubereitung

1. 1

   Thoroughly wash the lentils and let them drain.

2. 2

   Finely dice the onion, carrots, and celery. Mince the garlic.

3. 3

   Heat olive oil in a large pot over medium heat. Sauté the onions, carrots, and celery for about 8-10 minutes until soft.

4. 4

   Add the garlic and sauté for another 1-2 minutes until fragrant.

5. 5

   Add the washed lentils, chopped tomatoes, vegetable broth, and oregano. Stir well.

6. 6

   Bring the sauce to a boil, then reduce the heat and let it simmer covered for about 30-40 minutes, or until the lentils are soft. Stir occasionally and add a bit more broth if needed.

7. 7

   While the sauce is simmering, cook the whole grain tagliatelle al dente in plenty of salted water according to package instructions.

8. 8

   Season the lentil Bolognese with salt and pepper. Drain the pasta and serve with the lentil Bolognese. Optionally garnish with fresh parsley.