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all recipes
Main Dishes
Veagn lentil sauce
Details
35 min
vegan
print
Ingredients
-
150 g 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
Rapunzel Emmer wheat spaghetti semola
Details
35 min
vegan
print
Veagn lentil sauce
Method
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.
Veagn lentil sauce
Ingredients
-
150 g 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
Rapunzel Emmer wheat spaghetti semola
Show Video
Details
35 min
vegan
print
Veagn lentil sauce
Rapunzel Products
Olive oil extra virgin
Pizza tomatoes
Tomato paste 22%
Herb salt with 15% herbs & vegetables
Vegetable bouillon
Emmer wheat Spaghetti semola
Merlot IGT Venezia
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