Lentil bolognese

40 min
- Preparation 25 min
- Cooking 15 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

4 People

4 Stalks celery
2 Carrots
2 Onions
2 Garlic cloves
150 g Red lentils
100 ml Red wine (optional)
400 g Canned tomatoes
500 ml Vegetable stock
2 tsp. Dried oregano
1 tsp. Dried thyme
2 Bay leaves
30 ml Soy sauce
Olive oil
Salt, pepper and sugar
500 g Pasta of your choice
Fresh basil
Parmesan cheese

Preparation

Step 1

Peel the onions, carrots and garlic, wash the celery thoroughly and cut everything into fine cubes. Heat a little olive oil in the pot, add the diced vegetables and sauté them for 5 minutes.

Stalks celery

Carrots

Onions

Garlic cloves

Olive oil

Step 2

Meanwhile, rinse the lentils in a colander, add to the pot and sauté for 3 minutes. Add the red wine, tomatoes, stock and herbs, and season with salt, pepper and a pinch of sugar. Close the lid, heat on the highest setting and once it reaches cooking level 1, simmer on a low heat for 15 minutes.

g Red lentils

ml Red wine (optional)

g Canned tomatoes

ml Vegetable stock

tsp. Dried oregano

tsp. Dried thyme

Bay leaves

Salt, pepper and sugar

Step 3

While the bolognese is cooking, cook the pasta in a separate pot according to the packet instructions until al dente.

g Pasta of your choice

Step 4

Once the lentil bolognese is ready, release the steam, remove the lid, remove the bay leaves and season the sauce with the soy sauce, salt and pepper. Add the cooked pasta to the pot, toss everything well, divide onto plates and pour the remaining lentil bolognese on top. Finally, garnish with fresh basil, Parmesan cheese and a drizzle of olive oil.

ml Soy sauce

Olive oil

Salt, pepper and sugar

Fresh basil

Parmesan cheese