Lentil Spaghetti Bolognese

Name: Lentil Spaghetti Bolognese
Total time: 32 min
Yield: 2
Cuisine: Italian-inspired
Ingredients: 260 g cooked brown lentils; 120 g carrot; 200 g wholegrain pasta; 12 g rapeseed oil; 90 g onion; 8 g garlic; 4 g smoked paprika; 320 g tomato passata; 1,500 ml tap water

32 min
≈ €1.35
2 servings
Easy

Main ingredients: cooked brown lentils, carrots, wholegrain pasta, and onion. Allow about 32 minutes for 2 servings.

Calories654.3 kcal

Protein29.3 g

Fat10.3 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten

Equipment

stove

Prepare

Wash carrot

Wash carrot, trim the ends, and cut into 5 mm dice; peel onion, halve and finely dice. Peel garlic and mince finely.

Cook

Bring a large pot of tap water

Bring a large pot of tap water to the boil; cook wholegrain pasta for 9–11 minutes until al dente. Reserve some cooking water, then drain.

Heat rapeseed oil and sauté carrot

Heat rapeseed oil and sauté carrot and onion for 5–6 minutes, stirring without letting them darken.

Stir in garlic and smoked paprika

Stir in garlic and smoked paprika and cook for 1–2 minutes more.

Stir in cooked brown lentils

Stir in cooked brown lentils and tomato passata, bring to the boil once and simmer gently for 8–10 minutes.

Finish

Add wholegrain pasta

Add wholegrain pasta to the lentil tomato sauce and toss over low heat for 1–2 minutes. Add reserved pasta water a splash at a time until the sauce coats the pasta, then divide between the serving plates.