Lentil Bolognese

Name: Lentil Bolognese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 250 g red lentils (dry); 1 pcs onion (finely diced); 2 pcs carrots (finely grated); 2 cloves garlic (chopped); 800 g chopped tomatoes; 80 g tomato purée; 700 ml water; 2 tsp oregano; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp pepper

Vegan tomato and lentil sauce that dries quickly and rehydrates reliably.

Sauce
Easy
4 servings
vegan

Drying temperature

60 °C

Drying time

8–12 h

Dry weight

80 g/serv.

Rehydration water

320 ml/serv.

Soak time

15 min

Calories

240 kcal/serv.

Which dehydrator? Find one for 60 °C with a timer →

Ingredients

250 gred lentils · dry
1 pcsonion · finely diced
2 pcscarrots · finely grated
2 clovesgarlic · chopped
800 gchopped tomatoes
80 gtomato purée
700 mlwater
2 tsporegano
1 tspsmoked paprika
1 tspsalt
0.5 tsppepper

Method

At home

Sweat the onion, carrots and garlic until soft with no or very little oil. · 8 min
Add the lentils, tomatoes, tomato purée, water and spices. · 3 min
Simmer uncovered until the lentils break down and the sauce is very thick. · 25 min

Dehydrate

Spread 3–5 mm thin onto trays and dehydrate at 60 °C. · 600 min
Turn or break up now and then; dry until hard right through. · 10 min

On the trail

Pour over boiling water, stir and leave to stand, insulated, for 15 minutes. · 15 min

At home: Red lentils break down well and give an even drying mass.

On the trail: Add a little more water if needed; lentils keep thickening.

Storage: Pack airtight after drying completely.

Side: 120–150 g pasta or 100–130 g instant mashed potato per portion

For 4 servings, only 320 g go into your pack.

In the app: scale servings & take it offline →