Pasta with lentil bolognese

  • Level

  • Servings


    For the pasta:

  • 120 g pasta (spirals)
  • 400 g mineral water
  • 5 g salt
  • 10 g smooth olive oil
  • For the lentil bolognese:

  • 300 g cooked Castilian lentils
  • 10 g olive oil
  • 340 g dried onion
  • 320 g grated tomato
  • 150 g carrot
  • 5 g salt
  • 2 g ground black pepper
  • 5 g red wine


  • For the Pasta
    Cook the pasta in the salted boiling water for 8 minutes. Strain and drizzle with olive oil. Mix and set aside to cool.
  • For the lentil bolognese:
    Peel and cut the onion and carrot into brunoise (0.5 cm cubes). In a frying pan, fry the onion in oil until golden brown. Season and deglaze with wine. Add the tomato and cook for 15 minutes. Add the carrot and cook for an additional 5 minutes. Take the pan off the heat and add the cooked lentils and cooked pasta. Mix and serve.

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