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Mashed with Bolognese Lentils

ingredients

servings

4

Potatoes

4 unit

Lentils

3 cups

Red spring onions

1 unit

Cumin

1 teaspoon

Canned tomato sauce, with salt

250 mL

Red peppers

1 half

single courses from Chile

Mashed with Bolognese Lentils

Mashed with Bolognese Lentils

vegan high in fiber high in iron source of C vitamins high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Mashed with Bolognese Lentils

A different dish and very rich !!

Mashed with Bolognese Lentils step 1

step 1

First, cook the potatoes until tender. In a juicer or processor, add 1/3 cup water or vegetable milk, salt and pepper. You can add Merkén to taste to have a spicy puree.

Mashed with Bolognese Lentils step 2

step 2

Leave to soak the lentils for a minimum of 3 hours. In a processor add the leavened lentils once soaked, onion, red pepper, cumin and salt to taste.

Mashed with Bolognese Lentils step 3

step 3

Once chopped, add to a skillet and cook for 5-10 minutes. You can add oil before to prevent it from sticking or adding some water to remove it from the pan.

Mashed with Bolognese Lentils step 4

step 4

Now add the tomato sauce of your choice. I added the Tuco mushroom sauce that comes with several condiments. You can add more condiments of your choice.

Mashed with Bolognese Lentils step 5

step 5

Let it cook for about 10 to 15 minutes over medium-low heat stirring occasionally.

Mashed with Bolognese Lentils step 6

step 6

Serve and enjoy!

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