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Black beluga lentil ragu bolognese
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Prep Time
10
mins
Total Time
35
mins
Course
Healthy Cooking, Main Course, Main Dish
Servings
6
persons
Ingredients
0.5x
1x
2x
3x
350
g
asparagus
1
onion
2
garlic cloves
1
tbsp
olive oil
2
tbsp
tomato puré
200
ml
black beluga lentils
400
g
crushed tomatoes
200
ml
crème fraiche
200
ml
water
1
tsp
oregano
1
tsp
basil
1
tbsp
vegetable fond
concentrated stock
lemon juice
I used 1 tbsp, but taste is individual :)
salt
black pepper
Possible additions to experiment with
cacao
chili
carrots
sun-dried tomatoes
Instructions
Peel the onion and garlic
Take a big pot or frying pan, chop the onion and fry it in some oil or butter together with minced garlic until fragrant and soft
Mix with tomato purée and let it fry another minute
Add all remaining ingredients except lemon salt and pepper and let it simmer under lid for at least 25 min
Boil spaghetti according to instructions
When the beluga ragu bolognese is cooked then add salt, pepper and lemon to your liking then serve hot with spaghetti
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how it was!