Lasagna with red lentils

Lasagne mit roten Linsen: ein herzhaftes und gesundes Gericht für die ganze Familie

Ingredients for 4 people:

  • 1 onion

  • 1 clove of garlic

  • 1 tbsp ghee

  • 1 gr. carrots

  • ¼ celery root

  • 150g red lentils

  • 600g tomatoes pureed

  • ½ tsp turmeric

  • ½ tsp coriander

  • ½ tsp oregano, dried

  • ½ tsp dried thyme

  • ½ tsp marjoram

  • 1 teaspoon soup seasoning

  • Rock salt

  • Black pepper

  • 1 pack of lasagne sheets

  • Parmesan or vegan Parmesan (link recipe) for sprinkling

    For the béchamel sauce:

  • 2.5 tbsp ghee

  • 3 tbsp flour

  • 400 ml unsweetened plant drink. (soy, oats, rice, almond)

  • Pinch of rock salt

  • pinch of pepper

Preparation:

  1. Fry finely chopped onion and garlic in ghee, briefly fry all the spices (except salt and pepper).

  2. Add chopped carrots, celery and hot washed red lentils and cover with water. If necessary, add small amounts of water little by little to soften the lentils.

  3. When the lentils are cooked until soft, add the pureed tomatoes and reduce. Season with soup seasoning, salt and pepper.

  4. Bechamel sauce: Heat ghee in a pot and stir in flour with a whisk, then deglaze with soy drink and bring to a simmer until the sauce becomes nice and creamy. Season with salt and pepper.

  5. In a baking dish (approx. 32 x 22cm), cover the bottom with the béchamel sauce, then cover with the lentil and tomato sauce. Then place a layer of lasagna sheets. Repeat the process until a layer of lasagna sheets is covered with béchamel sauce.

  6. Sprinkle with Parmesan. Bake the lasagne in the oven at 180 degrees top and bottom heat for approx. 30 minutes according to the baking time in the lasagna sheet instructions.

My dosha tip: All dishes with tomatoes have a Pitta-increasing effect, as tomatoes have a sour taste. In general, only consume tomatoes rarely. To reduce the acid in tomatoes, you can remove the peel and seeds, which contain the most acid.

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