What actually is a Lentilnese? Well, that makes sense – a vegan version of the Bolognese – with lentils instead of meat.
Lentils are a real asset and should not be missing in any healthy kitchen. Did you know that lentils are real food for the nerves? Their B vitamins ensure the formation of red blood cells and also contribute to a healthy nervous system. In addition, lentils are a healthy source of protein. They don’t just work regulates blood sugar, but can also prevent coronary diseases. These healthy and delicious pulses are real all-rounders. They contain a large number of secondary plant substances, also called polyphenols. Scientists have even been able to determine that secondary plant substances have anti-inflammatory, antioxidant and blood pressure regulating effects. They can even counteract the development of cancer. Lentils also provide healthy cardiovascular function.
Let yourself be enchanted by the taste of our delicious Lentilnese recipe and try it out right away. Have joy cooking at home.
Ingredients for lentils with herbs and brown rice
- 1 cup brown rice
- 200 g brown lentils
- 2 carrots, finely diced
- 1 onion, finely chopped
- 1 small celeriac, finely diced
- 400 ml of water
- 250 ml coconut milk
- 2 tbsp tamari
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon Mugi Miso, dissolved in 1 tablespoon hot water
- Herbs, freshly chopped
- sesame oil
Soak the brown rice for 8-24 hours. Then, throw away the water and use fresh water to cook the rice.
Preparation of the lentils with herbs and brown rice
First you cook the rice for about 30 minutes.
While the rice is cooking, you can wash the lentils in a sieve and then set them aside.
Next, cut the onion into small pieces. Cut the carrots and celeriac into small cubes.
Now saute the onions with some sesame oil, add the carrots and celeriac and steam everything together for about 5 minutes.
Then add the lentils, water, tamari, thyme and rosemary and simmer with the lid on for a further 10 minutes on a medium heat.
As the penultimate step, add the coconut milk and let everything simmer again for 10 minutes.
Finally, add the Mugi Miso Paste dissolved in water and the freshly chopped herbs, such as wild garlic or parsley – done.