Main courses

Veagn lentil sauce

Name: Veagn lentil sauce
Prep time: 35 min
Total time: 35 min
Yield: For 4 servings:
Ingredients: 150 g Rapunzel red lentils; 200 g carrots; 200 g celery; 2 onions; 3 tbs Rapunzel olive oil extra virgin; 330 g Rapunzel pizza tomatoes; 2 tbs Rapunzel tomato paste; 250 ml Rapunzel vegetable bouillon; 3 tbs Rapunzel merlot DOC Venezia; 1 tsp each basil, thyme, oregano; to seasoning: Rapunzel herb salt; a few leaves of basil

35 Min.

For 4 servings:

Vegan

Info

Perptime 35 Min.

Ingredients

Portions

150 g Rapunzel red lentils
200 g carrots
200 g celery
2 onions
3 Olive oil extra virgin
330 g Pizza tomatoes
2 Tomato paste 22%
250 ml Vegetable bouillon
3 Merlot IGT Veneto
1 tsp each basil, thyme, oregano
Herb salt with 15% herbs & vegetables
a few leaves of basil

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Boil lentils in 250 ml of water for 5 minutes and allow them to swell.

In the meantime, peel carrots, clean and wash celery, peel onion and dice everything into small cubes.

Heat olive oil and sauté onions until translucent. Add the vegetables, then add tomato pieces, tomato paste and spices as well as broth and wine. Let sauce simmer gently.

Drain lentils and mix in. Simmer gently for 15 minutes. Season to taste with spices. Serve garnished with basil. This sauce is delicious over Rapunzel Emmer spaghetti.

USED RAPUNZEL PRODUCTS

Olive oil extra virgin

Pizza tomatoes

Tomato paste 22%

Herb salt with 15% herbs & vegetables

Vegetable bouillon

Emmer wheat Spaghetti semola