lentil rigatoni bolognese

lentil rigatoni bolognese by ingarden

2 portions, 55 minutes

you will need:

2 tbsp olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 cloves garlic, diced

1 tsp paprika

3 tomatoes (diced using a food processor)

2 tbsp tomato salsa

1 cup lentils 

2.5 cups rigatoni pasta

1 cup vegetable stock

½ cup microgreens (we used radish)

salt & pepper, to taste

preparation:

step one: soak your cup of lentils in water for around 30 minutes minutes. in the meantime, prep all remaining ingredients

step two: heat your olive oil in a large pan. add the onion, carrots, and garlic. season with salt, pepper and paprika and cook for about 5 minutes. 

step three: use a food processor to chop your tomatoes into small pieces. add to the pan with your tomato salsa and vegetable broth. mix in the lentils and let simmer for 30-45 minutes. 

step four: meanwhile, bring a large pot of water to a boil and cook your pasta. add one ladle of your pasta water to the bolognese to mix the flavors. 

step five: mix the pasta with the bolognese sauce and top off with your favorite microgreens. 

radish superfood microgreens