Pasta vegana alla bolognese di lenticchie senza glutine

Ingredienti

• 1 onion
• 0.5 celery stalk
• 1 carrot
• 1 tbs olive oil
• 3 cloves garlic
• 1 tbsp tomato puree
• 0.5 cup brown lentils
• 2 cups canned diced tomatoes
• 1 bay leaf
• 1 tsp oregano
• 1 tbsp balsamic vinegar
• pinch of salt
• dash of black pepper
• 400 grams gluten-free pasta

Preparazione

1. 1

   Finely dice onions, celery and carrot. Wash and...: Finely dice onions, celery and carrot. Wash and drain brown lentils.

2. 2

   In a large skillet heat a tablespoon of...: In a large skillet heat a tablespoon of olive oil and lightly fry the finely diced onion, celery and carrot until the vegetables soften. Add finely diced garlic.

3. 3

   Set the vegetables aside and add tomato puree...: Set the vegetables aside and add tomato puree to the middle of the skillet. Fry until it darkens. Add brown lentils, stir to combine and pour over with canned tomatoes.

4. 4

   Add a cup of water, bay leaf and...: Add a cup of water, bay leaf and season with oregano, black pepper, salt and balsamic vinegar. Bring to a boil, then lower the heat and cook on low until the lentils cook through. If needed, add more water as the sauce cooks, depending how thick or thin you want it.

5. 5

   When the sauce is done, remove the bay...: When the sauce is done, remove the bay leaf.

6. 6

   In a pot of salted water cook gluten-free...: In a pot of salted water cook gluten-free pasta according to package instructions. Save a cup of pasta water, then drain the pasta and mix with the lentil bolognese and saved pasta water.

7. 7

   Serve with vegan parmesan.