Linsen-Bolognese mit Spaghetti

Version v2-2 current · History (2) · Made

Compare to v2-1

Serves 3

Ingredients

• 400 g Champignons
• 2 carrots (on large holes of box grater)
• 1 onion (or pulse in food processor)
• 2 garlic cloves (on microplane or press)
• 30 ml olive oil
• 3 g salt
• 4 anchovy fillets
• 45 g tomato paste
• 5 ml soy sauce
• 15 ml balsamic vinegar
• 120 g red lentils
• 80 g green lentils
• 400 g whole peeled tomatoes (canned, crushed by hand)
• 580 ml vegetable broth (hot)
• 3 g dried oregano
• 2 g dried thyme
• 1 bay leaf
• 2 g sugar
• 1 g black pepper
• 220 g vollkorn spaghetti
• 80 ml pasta water
• 22 g butter
• 0.5 lemon
• 40 g Parmesan (grated)

Steps

1. Finely chop Champignons (400 g) — you want small pieces that will melt into the sauce, not chunks. Pulse in a food processor if you have one. Grate carrots (2). Fine-dice onion (1). Grate garlic cloves (2).
2. Heat olive oil (30 ml) in a large pan over medium-high. Add the mushrooms and cook ⏲ 8–10 minutes, stirring occasionally, until all the moisture has cooked off and they are deeply browned. Don't rush this — pale steamed mushrooms add nothing. Season with a pinch of salt.
3. Reduce heat to medium. Add the onion, carrot, and garlic directly to the mushrooms. Cook ⏲ 3–4 minutes until softened.
4. Add anchovy fillets (4), mash against the hot pan with a wooden spoon for ⏲ 30 seconds until dissolved. No visible anchovy should remain.
5. Add tomato paste (45 g) and soy sauce (5 ml), stir into the veg for ⏲ 3 minutes — it should deepen in color and smell almost jammy. Don't rush this step.
6. Pour in balsamic vinegar (15 ml), scrape the pan. Let it bubble for ⏲ 30 seconds until the sharp smell softens.
7. Add red lentils (120 g), green lentils (80 g), whole peeled tomatoes (400 g), vegetable broth (580 ml), dried oregano (3 g), dried thyme (2 g), bay leaf (1), sugar (2 g), salt (3 g), black pepper (1 g), and a Parmesan rind if you have one. Stir and bring to a simmer.
8. Cook lid off on low heat ⏲ 22–25 minutes, stirring occasionally. Red lentils should dissolve into the sauce; green lentils should be tender but hold their shape. If it tightens too fast, add a small splash of hot water or broth.
9. Meanwhile, bring a large pot of salted water to a boil and cook vollkorn spaghetti (220 g) per package. Reserve pasta water (80 ml) before draining.
10. Fish out the bay leaf and Parmesan rind. Off heat, stir in butter (22 g) and the juice of lemon (0.5). Taste for salt. Loosen with reserved pasta water as needed. Serve with Parmesan (40 g) at the table.