Hearty lentil bolognese made with beluga lentils, tomatoes, and crème fraiche. Quick weeknight pasta dish.
Ingredients
- 320 g spaghetti
- 1 yellow onion, finely chopped
- 2 garlic cloves, grated
- 1 tbsp olive oil (15 ml)
- 2 tbsp tomato purée (30 ml)
- 200 ml dried beluga lentils (2 dl)
- 400 g crushed tomatoes (1 can)
- 200 ml crème fraiche (2 dl)
- 200 ml water (2 dl)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp granulated sugar
- ½ tsp coarsely ground black pepper
- 1 tsp salt
Instructions
- Fry onion and garlic in oil in a frying pan with lid or saucepan. Add the tomato purée and fry for another minute.
- Stir in lentils, crushed tomatoes, crème fraiche and water. Season with oregano, basil, sugar, salt and pepper. Let simmer under lid for about 25 minutes.
- Cook the pasta according to the package instructions. Serve the bolognese with the pasta.