Spaghetti with lentil bolognese

finished with mozzarella cheese

You won't miss the meat in this vegetarian version of the classic bolognese. What many people don't know is that the secret of the Italian bolognese is actually in the vegetables - getting the quantities right and cooking them to produce the flavours the sauce is famous for.

Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, wheat, celery, gluten

Utensils:

(Hand) blender

Ingredients

Cooked lentils

Carrot

Onion

Plum tomatoes

Celery

Fried tomato sauce

Dried oregano

Fresh parsley

Ground cumin

Spaghetti

Garlic

Mozzarella cheese

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2661
636
3
1
126
20
21
29
0
490

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash all the vegetables. Peel the carrot, tomatoes, onion and garlic. Finely chop the garlic, onion and celery. Grate the carrot. Blend the tomatoes without their ends.

Heat 1 tablespoon of olive oil in a pan and cook the garlic, onion and celery for 3-5 minutes until the onion is browned. Add the carrot and let it cook for another 5 minutes while stirring occasionally. Add the blended tomato and the tomato sauce. Season it with the oregano, parsley, cumin and salt and pepper to taste. Cook everything for 10 minutes over medium heat.

Cook the pasta in a pot with plenty of boiling water for 8 minutes and add salt to taste. Check the pasta and when ready, drain the water and set the pasta aside.

Add the lentils to the tomato mixture and mix it all together. The sauce should still be a little liquid. If not, lower the heat a little and add 2 tablespoons of hot water. Cook everything for another 10 minutes until the liquid has been evaporated and turn off the heat.

Spaghetti with lentil bolognese

finished with mozzarella cheese

You won't miss the meat in this vegetarian version of the classic bolognese. What many people don't know is that the secret of the Italian bolognese is actually in the vegetables - getting the quantities right and cooking them to produce the flavours the sauce is famous for.

Not included: olive oil, salt, pepper

Instructions

Wash all the vegetables. Peel the carrot, tomatoes, onion and garlic. Finely chop the garlic, onion and celery. Grate the carrot. Blend the tomatoes without their ends.

Cook the pasta in a pot with plenty of boiling water for 8 minutes and add salt to taste. Check the pasta and when ready, drain the water and set the pasta aside.

Add the lentils to the tomato mixture and mix it all together. The sauce should still be a little liquid. If not, lower the heat a little and add 2 tablespoons of hot water. Cook everything for another 10 minutes until the liquid has been evaporated and turn off the heat.

Mix the spaghetti with the lentil bolognese sauce and add a thread of olive oil. Grate the cheese.

Serve the pasta in bowls and sprinkle it with the grated cheese.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2661
636
3
1
126
20
21
29
0
490

kJ
kcal
g
g
g
g
g
g
mg
mg

Spaghetti with lentil bolognese

finished with mozzarella cheese

You won't miss the meat in this vegetarian version of the classic bolognese. What many people don't know is that the secret of the Italian bolognese is actually in the vegetables - getting the quantities right and cooking them to produce the flavours the sauce is famous for.

Not included: olive oil, salt, pepper

Instructions

Wash all the vegetables. Peel the carrot, tomatoes, onion and garlic. Finely chop the garlic, onion and celery. Grate the carrot. Blend the tomatoes without their ends.

Cook the pasta in a pot with plenty of boiling water for 8 minutes and add salt to taste. Check the pasta and when ready, drain the water and set the pasta aside.

Add the lentils to the tomato mixture and mix it all together. The sauce should still be a little liquid. If not, lower the heat a little and add 2 tablespoons of hot water. Cook everything for another 10 minutes until the liquid has been evaporated and turn off the heat.

Mix the spaghetti with the lentil bolognese sauce and add a thread of olive oil. Grate the cheese.

Serve the pasta in bowls and sprinkle it with the grated cheese.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

2661 636 3 1 126 20 21 29 0 490

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2661
636
3
1
126
20
21
29
0
490

kJ
kcal
g
g
g
g
g
g
mg
mg