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Lentil ragout Bolognese


Rich ragout made with lentils instead of meat, traditional recipe from my grandmother

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Rate this recipe 3.9/5 (21 Votes)
Lentil ragout Bolognese 1 Picture


  • Brown lentils
  • 500g tomato sauce
  • 1 onion
  • 1 clove garlic
  • 1 carrot
  • 1 stick of celery
  • olive oil
  • salt
  • fresh sage
  • fresh rosemary
  • cinnamon
  • black pepper
  • 1 glass red wine
  • nutmeg
  • some dried porcini mushrooms


servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget


Step 1

Cook the lentils until fairly soft with a bay leaf.

Step 2

Chop onion, carrot, garlic and celery very finely and sautè in olive oil for 5 minutes.

Step 3

Add the cooked lentils and sautè for a minute, then add the herbs and spices and the wine. Soak the mushrooms in warm water.

Step 4

Once the wine has evaporated a bit, add the tomato sauce and the mushrooms and let cook for at least 20 minutes.

Step 5

Serve on pasta or gnocchi.

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