With this delicious lentil bolognese, you're guaranteed not to miss meat 🙂
Servings: 2 People
Ingredients
- 50 g Wacker Sprouted Lentils Organic
- 1 Kohlrabi
- 2 Courgette
- 2 Carrots
- 2 Tomatoes
- 2 Bars Spring leeks
- 1 red Onion
- 1 EL Olive oil
- 1 Pinch Herbal salt
- 1 Pinch freshly ground black pepper
- 1 EL Wacker Organic Vegetable Stock
Instructions
- Cook the sprouted lentils in a pot of water until soft.
- In the meantime, peel the onion and carrots. Wash the courgettes and tomatoes. Then finely dice one courgette, the onion, the carrots and the tomatoes. Sauté the onion cubes in a pot with olive oil until translucent, then add the carrot and courgette cubes and fry lightly. Season with the vegetable stock, salt and pepper and add about 300 ml of water. Simmer the vegetables for about 10 minutes. Then add the sprouted lentils and the diced tomatoes.
- Peel the kohlrabi. Use a vegetable slicer to turn the kohlrabi and courgettes into spaghetti. Sauté them briefly in a pan and cook them with some vegetable stock until soft.
- If the bolognese is still too liquid, you can also thicken it with a little potato starch. Enjoy your meal 🙂
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