Lentil Vegetable Bolognese for the Thermomix®

Ingredients

• 125 g Puy lentils
• 500 ml classic vegetable broth
• 150 g celery sticks (2 stalks)
• 175 g carrots (2 carrots)
• 100 g Onions (2 onions)
• 3 Garlic cloves
• 3 tbsp olive oil
• Salt
• Pepper
• 2 tbsp ajvar
• 1 tbsp Tomato Paste
• 175 ml dry red wine
• 350 g Whole wheat pasta
• 0.5 bunch Parsley
• 30 g parmesan (1 piece)

Instructions

1. 1.

   Rinse lentils in a colander and drain. Place Parmesan in the mixing bowl, grate finely for 7 seconds on speed 10. Transfer to a separate container. Wash parsley, shake dry, pick leaves, add to the mixing bowl. Pulse for 3 seconds on speed 8, then transfer again.

2. 2.

   Peel and halve onions. Peel garlic cloves. Combine both in the mixing bowl and pulse for 5 seconds on speed 5. Use the spatula to scrape down the sides of the pot. Add olive oil. Sauté onions and garlic for 3 minutes at 120 °C on speed 1.

3. 3.

   Wash, peel carrots. Wash celery, trim if necessary. Cut both into large pieces and add to the mixing bowl; pulse for 6 seconds on speed 5. Scrape vegetables from the sides with the spatula. Season generously with salt and pepper. Sauté for 3 minutes at 120 °C on speed 2.

4. 4.

   Add Ajvar, tomato paste, and lentils to the mixing bowl and sauté together with the vegetables for 3 minutes at 120 °C on speed 2. Add vegetable broth and red wine; cook for 30 minutes at 100 °C in reverse mode on speed 1.

5. 5.

   Meanwhile, boil pasta in a pot of salted water according to package instructions. Taste the lentil vegetable bolognese again and adjust seasoning if needed. Serve over the cooked pasta and sprinkle with Parmesan and parsley.