Red Lentil Bolognese

A fine recipe from a healthy cooking class, but don't look down on it - it is very tasty.

A couple of recipes I brought back from this class. I am looking forward to cook even more recipes like that in the future.

Cooking classes are always a bit chaotic. The skill level is never on the same step and that makes it funny. You have to look for someone who takes the lead and tell the others what they have to do, otherwise you will never finish the dish.

The other problem is cooking in a regular kitchen with one stove and a sink in the corner, but 2 groups cooking at the same time. 4 pots boiling at the same time. Getting all the ingredients in the right dish is a challenge too.

But we managed in the end and all the food was good.

Recipe for 2:

100 g red lentils, washed

2 red onions

1 garlic clove

100 g celery

250 g carrots

400 ml can chopped tomatoes

1/4 chili

3 tsp tomato paste

1 tbsp olive oil

200 ml vegetable stock

Salt, pepper, fresh oregano, basil, parsley

Serve it with 120 g pasta like whole grain

Chop the veggies first. Heat up the oil in a bigger pot and start the onions and garlic. Then add the other veggies. They need a couple of minutes to soften.

Add the tomato paste and roast it for 2 minutes. Season with salt and pepper. The veg stock goes in next together with the lentils and canned tomatoes and the herbs.

Let it cook for 20 minutes. 

Cook pasta and add some parsley to the stew.