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Lentil Bolognese Spaghetti Pasta

Lentil Bolognese Spaghetti Pasta

Ravi Chandran
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Servings 0
Diet Vegetarian

Ingredients
  

  • 400 gm Spaghetti Pasta - cooked until al dente
  • 50 ml Olive oil / ஆலிவ் எண்ணெய்
  • 1 nos Onion / வெங்காயம் - diced
  • 5 pod Garlic / பூண்டு - diced
  • 1 nos Carrot / காரெட் - grated
  • 2 tbsp Celery - diced
  • 1 tbsp Tomato puree / தக்காளி விழுது
  • 1 nos Tomato / தக்காளி - diced
  • 1 nos Capsicum, Red - finely chopped
  • 2 tbsp Mushroom / காளான் - finely chopped
  • ½ cup Red Lentils - (Masoor dhal)
  • 1 tsp Fennel seed / சோம்பு - freshly ground
  • 1 tsp Black Pepper / மிளகு - freshly ground
  • 1 nos Bay leaf, Dry
  • 5 tbsp Parmesan Cheese
  • 1 tsp Smoked Paprika powder
  • ½ tsp Red Chili powder / மிளகாய்த் தூள் - optional
  • 1 tsp Basil leaves, Dry
  • 1 tsp Oregano, Dry
  • Parsley leaves, Fresh - a few
  • 2 cup Vegetable broth
  • 10 nos Soya Chunk - cooked, sqeezed, minced (optional)
  • 1 tsp Salt / உப்பு - adjust according to your taste

Instructions
 

  • Heat 25ml of olive oil in a pan
  • Sauté garlic, onion until translucent
  • Add carrot, red capsicum, mushroom, mix well
  • Cook for 2~3min
  • Add tomato puree, diced tomato, lentils, celery, mix well
  • Add vegetable broth, cook well until lentils are soft , add water if required while cooking, stir regularly while cooking
  • Add fennel, pepper, paprika, red chili powders, salt, parmesan cheese, soy chunk, mix well
  • Heat rest of olive oil in another pan
  • Add dry basil, dry oregano, fry a little
  • Add 2tbsp of bolognese sauce, mix well
  • Add pasta, mix well such that the bolognese sauce coats well ove all all pasta , this is made just for coloring the pasta sake
  • Top bolognese sauce over spaghetti pasta
  • Garnish with parsle

Notes

Serve hot
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