Linsen-Bolognese mit Spaghetti

Version v2-1 current · History (1)

Serves 4

Ingredients

• 2 carrots
• 1 onion (yellow)
• 2 garlic cloves
• 30 ml olive oil
• 2 anchovy fillets
• 30 g tomato paste
• 200 g red lentils
• 400 g canned chopped tomatoes
• 550 ml vegetable broth (hot)
• 1 g dried oregano
• 1 g dried thyme
• 1 bay leaf
• 4 g sugar
• 3 g salt
• 1 g black pepper
• 400 g vollkorn spaghetti
• 22 g butter
• 0.5 lemon
• 40 g parmesan

Steps

1. Grate carrots (2) on the large holes of a box grater (or pulse in a food processor). Pulse onion (1) in the processor, or fine-dice with a knife. Grate garlic cloves (2) on a microplane, or press. Put a kettle on and prepare the broth.
2. Heat olive oil (30 ml) in a large pan over medium. Add the onion, carrot, and garlic. Cook ⏲ 3–4 minutes until softened.
3. Add anchovy fillets (2), mash against the hot pan with a wooden spoon for ⏲ 30 seconds until dissolved. No visible anchovy should remain.
4. Add tomato paste (30 g), stir into the veg for a full ⏲ 2 minutes — it should darken slightly. Most of the flavor comes from here, don't rush.
5. Add red lentils (200 g), canned chopped tomatoes (400 g), vegetable broth (550 ml), dried oregano (1 g), dried thyme (1 g), bay leaf (1), sugar (4 g), salt (3 g), and black pepper (1 g). Stir and bring to a simmer.
6. Simmer lid off on low heat ⏲ 18–22 minutes, stirring occasionally. The lentils should dissolve into the sauce. If it tightens too fast, splash in more hot broth — keep it looking slightly loose.
7. Meanwhile, boil salted water in a large pot and cook vollkorn spaghetti (400 g) per package (about 9 to 11 minutes). Reserve a splash of pasta water before draining.
8. Fish out the bay leaf. Off heat, stir in butter (22 g) and a squeeze of lemon (0.5). Taste for salt — add more only if needed. Loosen with reserved pasta water if needed. Serve with parmesan (40 g) grated at the table.