Lentil and Tomato Spaghetti Bolognese

with Pine Nuts

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vegan
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Instructions

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1 Prep vegetables

Peel and chop the onion and garlic. Peel and finely grate the carrot. Finely chop the celery and sun dried tomatoes. Rinse and drain the lentils in a colander.

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2 Fry vegetables

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlic, carrot, celery, sun dried tomatoes, drained lentils and tomato paste. Stir for 2 min further.

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3 Simmer

Add the balsamic vinegar, maple syrupchopped tomatoes, measured waterstock cube, dried basil and black pepper. Once boiling, reduce the heat to low and simmer, covered, for 30 min (preferably longer, see pro tip). Add a splash of water, if the sauce looks too thick. Finally season with salt and pepper to taste.

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4 Boil pasta

Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook for 8-10 min to "al dente" or until cooked to your liking. Drain.

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5 Toast pine nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Remove from the pan and set aside.

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6 Serve

Mix the drained spaghetti with the Bolognese. Divide among plates, and garnish with the toasted pine nuts and fresh basil leaves.

Tips for fussy eaters

Serve with a handful of grated cheese!

Pro tip

Time permitting, stew the bolognese sauce for longer, even up to 1 hour. Stir occasionally, and add a splash of water, if needed.

Simple, delicious, vegan!

Cooking Time: 45 min

Cals 875 · Prot 36 · Carbs 158 · Fat 13

Dairy-Free

Ingredients

Number of people

Pasta

Spaghetti 250 Grams

Sauce

Red onion 0.5 Piece
Garlic cloves 2 Piece
Carrot 1 Piece
Celery 1 Piece
Sun dried tomatoes 30 Grams
Canned lentils 265 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Tomato paste 50 Grams
Balsamic vinegar 15 ML
Maple syrup 20 ML
Chopped tomatoes 400 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Dried basil 2 Grams
Black pepper 1 Tsp

To serve

Pine nuts 30 Grams
Fresh basil 15 Grams

Simple, delicious, vegan!

Cooking Time: 45 min

Cals 875 · Prot 36 · Carbs 158 · Fat 13

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and chop the onion and garlic. Peel and finely grate the carrot. Finely chop the celery and sun dried tomatoes. Rinse and drain the lentils in a colander.

photo

2 Fry vegetables

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min. Add the garlic, carrot, celery, sun dried tomatoes, drained lentils and tomato paste. Stir for 2 min further.

photo

3 Simmer

Add the balsamic vinegar, maple syrupchopped tomatoes, measured waterstock cube, dried basil and black pepper. Once boiling, reduce the heat to low and simmer, covered, for 30 min (preferably longer, see pro tip). Add a splash of water, if the sauce looks too thick. Finally season with salt and pepper to taste.

photo

4 Boil pasta

Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook for 8-10 min to "al dente" or until cooked to your liking. Drain.

photo

5 Toast pine nuts

Meanwhile, toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Remove from the pan and set aside.

photo

6 Serve

Mix the drained spaghetti with the Bolognese. Divide among plates, and garnish with the toasted pine nuts and fresh basil leaves.

Tips for fussy eaters

Serve with a handful of grated cheese!

Pro tip

Time permitting, stew the bolognese sauce for longer, even up to 1 hour. Stir occasionally, and add a splash of water, if needed.

Ingredients

Number of people

Pasta

Spaghetti 250 Grams

Sauce

Red onion 0.5 Piece
Garlic cloves 2 Piece
Carrot 1 Piece
Celery 1 Piece
Sun dried tomatoes 30 Grams
Canned lentils 265 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Tomato paste 50 Grams
Balsamic vinegar 15 ML
Maple syrup 20 ML
Chopped tomatoes 400 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Dried basil 2 Grams
Black pepper 1 Tsp

To serve

Pine nuts 30 Grams
Fresh basil 15 Grams
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