Sjögräsnudlar with red lentil Bolognese are so delicious. The fact that there is no meat in the pasta sauce is not noticeable. Stimulated by my wife’s change in diet, we are currently trying out our pasta sauces with Sjögräsnudlar and Shirataki noodles.
The recipe is based on “Red Lentil Bolognese Fettuccine”
Ingredients
1 packet of sjograss nudlar
1 can of San Marzano tomatoes
2 carrots
8 mushrooms
120g red lentils
1/2 l vegetable broth
1 leek
2 red onions
3 tbsp tomato paste
2 cloves of garlic
1-2 sprigs each of rosemary, sage, thyme, oregano, basil
4 tbsp olive oil
1 tbsp balsamic vinegar
100g Parmesan
salt and pepper
Clean the mushrooms and cut into small cubes. Peel and dice the carrots, onions and garlic cloves. Wash the leek and cut into fine rings.
Sauté onions, garlic and leeks in olive oil in a saucepan for 3 minutes. Add the tomato paste and finally add the carrots and champions and roast the whole thing for 3 minutes at level 7/10, stirring occasionally.
Deglaze with the vegetable broth and the San Marzano tomatoes and immediately add the red lentils and bring to the boil. Simmer on low for a total of 20 minutes. After 10 minutes add the finely chopped herbs and 1 tbsp balsamic vinegar. Reserve a few basil leaves for garnish.
Add the Sjögräsnudlar and let it simmer for 5 minutes over a low heat.
Season the red lentil bolo with salt, pepper and dark balsamic vinegar.
Serve
Twist together with a meat fork and arrange on a preheated plate. Sprinkle with Parmesan and garnish with 2-3 basil leaves.
Bon gusto!
Please send questions and suggestions to: wirtz@lecker-wirtz.de
Good luck swinging the cooking spoon!
#leckerwirtz #leckerwirds #meinkochplatz #sjögräsnudlarmitrotelinsenbolognese #rotelinsenbolognese #sjögräsnudlar
Satanarchäolügenialkohöllisch verführerisch