# Spaghetti with Red Lentil Ragù

Hearty pasta dish using expired bouillon and thyme, with red lentils as a meat-free ragù base. A splash of fresh milk adds creaminess.

## Ingredients

**From inventory (use first - expired):**
- [ ] 1-2 cubes chicken bouillon `ID:bouillon-chicken-maggi` (F-01, Bouillon container, EXPIRED 2025-05)
- [ ] pinch dried thyme `ID:thyme-aladham` (F-13, Spices container, EXPIRED 2023-05)

**From inventory (near-expiry — check before using):**
- [ ] 1 onion (pantry-behind-stove, bb:2026-02:EST — visually check)
- [ ] 2-3 cloves garlic (pantry-behind-stove, bb:2026-02:EST — visually check)

**From inventory:**
- [ ] 200g red lentils `ID:lentils-red-saban2` (food2-bag, Yellow bag, bb:2026-08)
- [ ] Pickled tomatoes/sauce `ID:pickled-tomatoes` (food1-jars, Homemade preserves, bb:2026-11)
- [ ] 400g spaghetti (open pack + `ID:spaghetti-lidl-0117`, food2-bag, bb:2028-10)
- [ ] 2 tbsp olive oil `ID:oliveoil-costadoro` (pantry-spice-stove)
- [ ] salt, black pepper

**From fridge (not in inventory):**
- [ ] ~1dl fresh milk (splash for creaminess at the end)

## Equipment

**Solveig galley:** Two pots — one for pasta, one for ragù. No special equipment needed; red lentils cook fast and don't need the pressure cooker.

## Instructions

1. **Start the soffritto** — Dice the onion finely. Heat olive oil in a pot over medium heat, add onion and cook until soft and golden, ~5 min. Add minced garlic and thyme, stir 1 min.

2. **Rinse lentils** — Rinse 200g red lentils in cold water (they don't need soaking).

3. **Build the ragù** — Add lentils to the pot. Add pickled tomatoes/sauce and enough water to cover by 3-4cm (~500ml). Crumble in 1-2 bouillon cubes. Stir.

4. **Simmer** — Bring to a boil, then reduce to low-medium. Simmer uncovered 15-20 min, stirring occasionally, until lentils have dissolved into a thick, creamy sauce. Add more water if it gets too dry.

5. **Boil pasta** — Meanwhile, bring a separate pot of salted water to boil. Cook spaghetti per package (8-10 min). Reserve a cup of pasta water before draining.

6. **Finish the sauce** — When ragù is thick, add a splash of milk (~1dl), stir in. Taste and season with salt and pepper. Add pasta water to loosen if needed.

7. **Serve** — Plate spaghetti and spoon ragù over the top (or toss together).

## Variations

> **Note:** Traditional Bolognese uses meat and wine; this is a pantry-friendly vegan adaptation using lentils. The bouillon compensates for the missing meat depth.

- Add a pinch of curry powder (`ID:curry-anatoli`, F-13, expired 2025-03) for warmth
- A splash of soy sauce (`ID:soysauce-kikkoman`) adds umami depth
- Top with toasted sesame seeds (`ID:sesame-greek`, expired 2025-10) for texture

## Items used from inventory

| Item | ID | Location | Status |
|------|-----|----------|--------|
| Chicken bouillon | bouillon-chicken-maggi | F-01 | EXPIRED 2025-05 |
| Thyme | thyme-aladham | F-13 | EXPIRED 2023-05 |
| Red lentils | lentils-red-saban2 | food2-bag | bb:2026-08 |
| Pickled tomatoes | pickled-tomatoes | food1-jars | bb:2026-11 |
| Spaghetti | spaghetti-lidl-0117 | food2-bag | bb:2028-10 |
| Olive oil | oliveoil-costadoro | pantry-spice-stove | bb:2026-07 |
| Onion | — | pantry-behind-stove | bb:2026-02:EST |
| Garlic | — | pantry-behind-stove | bb:2026-02:EST |

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*Generated 2026-03-03 to use expired chicken bouillon and thyme from Solveig pantry*