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Perhaps the most commonly cooked dish in Swedish households, and everyone has their own way of making it. Tonight, I prepared a vegetarian version with red lentils for dinner. Hearty, delicious, and flavorful!
Feel free to check out my Instagram for this recipe.
Dice the carrot, chili, and red onion, and crush the garlic. Sauté them in the olive oil. Then, sauté along with the mushrooms. Add the tomato purée and sauté for another minute.
Carrot
Red onion
Olive oil
Mushrooms
Tomato puree
Steps 2
10 Mins
Add the red lentils with herbs and spices, and stir for a while. Then add red wine, vegetable stock, crushed tomatoes, and water. Pour the water into the tomato packaging to get everything out of it. Season with more herbs, and salt and pepper to taste.
Salt
Black pepper
Red wine
Vegetable fund
Tomato, passed
Water
Basil, leaf
Oregano, dried
Marjoram, dried
Red lentils, dried
Steps 3
50 Mins
Then let it simmer on low heat until the desired richness is achieved, at least 40 minutes. The lentils should become soft. If necessary, thin with pasta water to achieve the desired consistency.
Pasta water
Steps 4
2 Mins
Serve with freshly cooked spaghetti, or any other pasta of your choice.
Här finns det kakor!
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