Kioene, Pumpkin and carrot mini burgers with lentil ragout Bolognese style
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 t
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
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