Tagliatelle with lentil ragout
71 recipes
Lenty vegan veg
ingredients
servings
2
Lentils
150 grams
Canned tomato sauce, without salt
450 grams
Carrots
1 unit
Onions
1 half
Iodized salt
to taste
Extra virgin olive oil
2 teaspoons
Turmeric
1 teaspoon
Sauces from Italy
Lenty vegan veg
Lenty vegan veg
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Since I use it often ... here is the lentil recipe! Inevitable now that the autumn ice-cold starts!
preparation
step 1
Lighten the lentils for 40-45 minutes. I first rinse with cold water and add a handful of big salt when they are about to finish cooking.
step 2
Meanwhile, make the onion (what you like, or I use the leek) with a little oil and then stew with a little water. You can also use the lentil cooking water (I recommend it!).
step 3
Add the carrot cut into small desserts and start adding some salt, and if you want some parsley, oregano or basil.
step 4
Once the carrot is softened, add the lentils and flavor as you like. I always add a bit of curcuma ... but I am delighted with nutmeg, chili pepper, thyme, marjoram, chives ...!
step 5
Add the tomato paste and mix well all the time until it has dried enough.
step 6
And now use the lentils of lentils as you prefer ... in lasagna, pasta, polenta or even just on bread!
