Beluga lentils are as good in a beluga bolognese, if only you remember to give them as much love as you would with a beef bolognese. Remember to serve with lots of parmesan, freshly ground pepper and possibly a little freshly chopped parsley!
The biggest problem with vegetarian versions of classic meat dishes is when you forget to add enough fat, so there must be plenty of olive oil and butter in the sauce here. I had a leftover cream in the fridge that smoked in, otherwise I usually use 0.5-1 dl whole milk. It rounds off the sauce really nicely. You can easily replace it with soy cream or leave it out for a vegan version.
As with a classic bolognese, it only gets better the more time you have to simmer it, and you can easily make a double portion and store half in the freezer.
The beluga lenses retain a small bite and work really well in a beluga bolognese, but you can easily make it with other kinds of lenses. If you are a lentil skeptic, red lentils can be a good bet, they boil out more and become part of the sauce.
- Onion 1
- Olive oil 3 tbsp
- Carrot, finely grated 1
- Garlic cloves 1
- Chili flakes 0.5 tsp
- Thyme, freshly chopped 1 tbsp
- Butter 25 g
- Tomato puree 2 tbsp
- Red wine 1.5 dl
- Double cream 0.5 dl
- Passata 400 g
- Bay leafs 2
- Vegetable broth 2 dl
- Beluga lentils 130 g
- Cut the onion finely and sauté over low heat in the olive oil for 5-10 min.
- Crush the garlic cloves and chop finely. Add finely grated carrot, chili flakes, thyme and a good dollop of butter and sauté for a few minutes. Move the vegetables to the side and saute the tomato puree well.
- Add red wine and bring to the boil so that the alcohol evaporates. Add double cream or whole milk (optional), passata, bay leaves, and vegetable stock
- Let the tomato sauce simmer for 10-30 minutes under a lid. The longer, the better!
- Rinse the beluga lenses and add. Let simmer for 20-25 minutes. If necessary, add extra water along the way.
- Season the sauce with lots of pepper & salt and possibly sugar, chili, good vinegar and extra butter / olive oil if needed.
- Serve with pasta, parmesan, freshly ground pepper and maybe some fresh parsley!
- Fat9 g
- CategoryMain Dish
- KeywordsVegetarian, Pasta-dish
- AuthorCamilla Skov
- PublishedDecember 11, 2018
- WebsiteVegetarisk Hverdag