Lentil Bolognese

Clean, rinse and dice greens about 1/2 cm. Finely dice the onions. Sauté everything in hot olive oil. Season vigorously with salt, pepper and a little sugar. Briefly fry paprika and paradeis pulp and oregano. Pour in red wine and clear soup, add lentils. Bring to a boil, cover and simmer over medium heat for 20 to 25 minutes. Stir from time to time.

Cook ribbon noodles in boiling salted water according to package directions.

Season the sauce if necessary, drain the noodles, mix into the sauce and serve sprinkled with the Parmesan cheese and parsley.

Tip: Instead of Beluga lentils, you can also use red lentils, but they will cook a little more.

Our tip: Use your favorite red wine for cooking!

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