Raise your hand, if you love lentils! I even recommend you to raise two hands, since it’s very good for your blood circulation, especially if you are sitting behind the computer. Thanks for the tip, Anna!
I’m guessing you’ve already eaten a lot of different lentil soups. Just a couple of days ago, I made this delicious beet and lentil soup. Whenever I’m making a beet soup, lentils have to go in there. And if you want something really special, this red lentil and turnip soup with lemon is just magical. My favorites are also these baked lentil balls in tomato sauce and simple lentil and onion sandwich spread.
But this lentil Bolognese will definitely be a keeper. So simple to make, tomatoey, herby, garlicky and really filling. It’s a feast in your mouth. Since I had some black bean spaghetti at home, I wanted to try something different and serve them with this Bolognese. I don’t know, if you have tried it yet, but bean pasta can be really tasty. It has a little bit different texture, more rubbery than a regular pasta. It tastes pretty neutral, though. And you will be getting an extra dose of protein, since bean pasta is made of bean flour. This particular black bean pasta contains 45,2 grams of protein per 100 grams of pasta! That’s a lot of protein. It also has 21,1 grams of dietary fiber. Combine it with lentils, and you will be packed with some really good stuff. Plus it tastes good. Major win. Lets dig into that super simple recipe now.
Preparation time: 10 minutes active, 30 minutes passive. Total: 40 minutes.
Serves: 4 – 5 people
- 1 cup / 200 g dried green or brown lentils
- 2 Tbsp oil
- 2 large cloves of garlic
- 1 heaping tsp dried thyme
- 1 heaping tsp dried basil
- 1 ¾ tsp brown sugar
- 1 tsp salt
- 1 ¾ cup / 415 ml tomato sauce
- 1 oz / 200 g black bean spaghetti or any other pasta
Boil the lentils until soft (about 30 minutes). Drain and set aside. Boil the bean spaghetti. In the meantime, you prepare the Bolognese. Heat up a pan. Add oil and thinly chopped garlic cloves. Cook for about 30 seconds. Add dried thyme and basil. Stir and cook for another 30 seconds. Add boiled lentils, brown sugar, salt and tomato sauce. Cook for a few minutes. Drain the spaghetti and serve with Bolognese.