Pumpkin and carrot mini burgers with lentil ragout Bolognese style
PUMPKIN AND CARROT MINI BURGERS WITH LENTIL RAGOUT BOLOGNESE STYLE
2
Persons
75
Minutes
easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene Pumpkin and Carrot Mini Burgers
80 g small green lentils
60 g stir-fry mix (20 g celery, 20 g carrots, 20 g onion, chopped)
80 ml white wine
1 tablespoon double tomato paste
200 ml tomato sauce
approx. 250 ml water or vegetable stock
one bay leaf
salt and pepper
METHOD
Pour the lentils into a fine-mesh strainer and rinse them well under water.
Heat 2 tablespoons of oil in a saucepan, add the sautéed vegetables and stew them gently for a couple of minutes.
Add the lentils, stir to flavour and deglaze with wine.
Add the tomato paste, bay leaf, tomato sauce and water or vegetable stock.
Bring to the boil, stirring occasionally, then lower the heat to low, cover the pot and continue cooking for about 1 hour, stirring occasionally. If it gets too dry, add a little more water or stock while cooking.
Cook the mini burgers as indicated on the package and serve them with the meat sauce.
