Bolognese sauce with vegetables

Bolognese sauce with vegetables

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Heat the olive oil in a saucepan. Add garlic and peppers into small pieces. Help them brown. Add the diced vegetables. Simmer for about 12 minutes until the vegetables are soft, and there is no more water in the pan.

Pour red wine and tomato puree, thyme and Kubor. Stir well. Finally add the lentils and cook for 15 minutes, the time and reduce the sauce to cook lentils.

Correct the seasoning, if necessary. Serve with pasta and Parmesan.

  • 1 cup on s. Olive oil

  • 300g diced frozen vegetables (carrots, zucchini, beets and onions)

  • 1 small red pepper, seeded and cut into small cubes

  • 4 cup chopped green Puy lentils

  • 2 cloves garlic, crushed

  • 4 cup chopped red wine

  • 1 large glass of tomato puree

  • 2 dice vegetables gluten

  • 1 bit of fresh thyme

Total time: Preparation + cooking time: 45 min
Yield: 4 people

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