A Friday tradition

In my family we have a tradition on friday nights. We always eat spaghetti with meat sauce. But this week, obviously, I had to compromise that tradition. Instead I made a great lentil bolognese, which I must say provided almost the same Friday feeling as meat sauce! Super good way to make bolognese if I may say so myself!


For 2 in the mood for Italian food (even though the italian mamas probably would never call this bolognese)
1/2 onion, finely chopped
1 clove of garlic, finely chopped
Oil
1 grated carrot
2 diced tomatoes
1/2 dl red lentils
1 dl water
1/2 cube vegetable bouillon
1 msk mango chutney
1/2 dl crushed tomatoes
1/2 tsp. dried thyme
1 small bunch basil, finely chopped
1/2 tsp. mushroom soy
2-3 tbsp. red wine
Salt and pepper

Fried mushrooms (optional):
Oil
Mushrooms
Herb salt
Pepper

On the side:
Spaghetti
Baguette or some other good bread
Possibly some zucchini crème for the bread
Arugula

Start by frying the onion and garlic in the oil until soft. Add the other ingredients for the bolognese and let simmer on low heat until the lentils are soft, around 30 minutes. Season with some salt and pepper if needed.
While the bolognese is cooking start heating the water for the pasta and turn the oven on 200 degrees (if your having bread and want it warm). Heat a pan with oil until very hot. Add the mushrooms and let fry quickly until beautifully browned. Season with some herb salt and pepper. Remove from heat. When the water is boiling, add the pasta and cook until al dente. Add the same time, pop the baguette in the oven for a couple of minutes.
Serve the bolognese with the spaghetti and mushrooms and top with arugula.
Enjoy! // Hanna