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One Pot Penne mit Linsenbolognese

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 40 minutes
Servings 3
Calories 632kcal

Ingredients

  • 2 - 3 Stängel frische Kräuter
  • 40 - 60 g Hartkäse
  • 150 g rote Paprika
  • 90 g Zwiebeln
  • 1 - 2 Knoblauchzehen
  • 10 - 20 g Öl
  • 1 TL Kreuzkümmel, gemahlen
  • 2 TL Bohnenkraut, getrocknet
  • 1 TL Salz
  • 25 g Tomatenmark
  • 300 g passierte Tomaten
  • 700 g Wasser
  • 85 g rote Linsen, getrocknet
  • 10 g Apfelessig
  • 300 g Hartweizennudeln, getrocknet (Penne Rigate)

Notes

  • To ensure your penne is perfectly al dente, cook it until just slightly underdone since it will continue to absorb liquid while resting.
  • To prevent your Bolognese from drying out, add a splash more water if it seems too thick during cooking; it should have a saucy consistency.
  • If you’re out of red lentils, you can substitute with other quick-cooking legumes like yellow split peas, but adjust the cooking time accordingly.
  • For a richer flavor, sauté the onions and garlic in the oil before adding the other ingredients; this step enhances the overall taste of the dish.
  • This dish can be stored in the fridge for up to 3 days; reheat gently on the stove with a splash of water to maintain the sauce's consistency.