Lentil Spaghetti Bolognese
- 32 min
- ≈ €1.35
- 2 servings
- Easy
cooked brown lentils, carrots, and wholegrain pasta: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. 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 to the boil
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 and onion
Heat rapeseed oil and sauté carrot and onion for 5–6 minutes, stirring without letting them darken.
Stir in garlic and smoked paprika and cook
Stir in garlic and smoked paprika and cook for 1–2 minutes more.
Stir in cooked brown lentils and tomato passata
Stir in cooked brown lentils and tomato passata, bring to the boil once and simmer gently for 8–10 minutes.
Finish
Add wholegrain pasta to the lentil tomato sauce and toss
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.
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