Lentil Bolognese

with Whole Wheat Pasta

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vegan
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Instructions

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1 Prep vegetables

Peel and chop the onion. Peel and mince the garlic. Peel and grate the carrot. Wash and mince the celery. Finely chop the sun dried tomatoes.

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2 Fry vegetables

Heat a drizzle of oil in a pan over a medium-low heat. Once hot, add the onion, garlic, carrot, celery, sun dried tomatoes, rinsed lentils and tomato paste and cook for 5 min.

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3 Simmer

Add the balsamic vinegar, brown sugarchopped tomatoes, measured waterstock cube, basil, salt and black pepper. Once boiling, reduce the heat to low and simmer for 25 min (preferably longer). Add a splash of water to the pan if the sauce looks too thick. Check the seasoning.

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4 Boil pasta

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

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5 Serve

Mix the drained spaghetti with the lentil Bolognese, divide among plates, and serve.

Tips for fussy eaters

Serve with regular, instead of whole wheat pasta.

Pro tip

Add half a teaspoon of sugar or honey to the sauce to enhance the tomatoes' natural sweetness.

This one's a winner! Buon appetito!

Cooking Time: 40 min

Cals 530 · Prot 27 · Carbs 99.4 · Fat 3.3

Ingredients

Number of people

Pasta

Whole wheat spaghetti 200.00 Grams

Sauce

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 1.00 Pieces
Celery stick 1.00 Pieces
Sun dried tomatoes 60.00 Grams
Olive oil 2.00 Tbsp
Green lentils 100.00 Grams
Tomato paste 70.00 Grams
Balsamic vinegar 15.00 ML
Brown sugar 10.00 Grams
Chopped tomatoes 400.00 Grams
Water 200.00 ML
Vegetable stock cube 1.00 Pieces
Dried basil 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.75 Tsp

This one's a winner! Buon appetito!

Cooking Time: 40 min

Cals 530 · Prot 27 · Carbs 99.4 · Fat 3.3

Instructions

photo

1 Prep vegetables

Peel and chop the onion. Peel and mince the garlic. Peel and grate the carrot. Wash and mince the celery. Finely chop the sun dried tomatoes.

photo

2 Fry vegetables

Heat a drizzle of oil in a pan over a medium-low heat. Once hot, add the onion, garlic, carrot, celery, sun dried tomatoes, rinsed lentils and tomato paste and cook for 5 min.

photo

3 Simmer

Add the balsamic vinegar, brown sugarchopped tomatoes, measured waterstock cube, basil, salt and black pepper. Once boiling, reduce the heat to low and simmer for 25 min (preferably longer). Add a splash of water to the pan if the sauce looks too thick. Check the seasoning.

photo

4 Boil pasta

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

photo

5 Serve

Mix the drained spaghetti with the lentil Bolognese, divide among plates, and serve.

Tips for fussy eaters

Serve with regular, instead of whole wheat pasta.

Pro tip

Add half a teaspoon of sugar or honey to the sauce to enhance the tomatoes' natural sweetness.

Ingredients

Number of people

Pasta

Whole wheat spaghetti 200.00 Grams

Sauce

Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Carrot 1.00 Pieces
Celery stick 1.00 Pieces
Sun dried tomatoes 60.00 Grams
Olive oil 2.00 Tbsp
Green lentils 100.00 Grams
Tomato paste 70.00 Grams
Balsamic vinegar 15.00 ML
Brown sugar 10.00 Grams
Chopped tomatoes 400.00 Grams
Water 200.00 ML
Vegetable stock cube 1.00 Pieces
Dried basil 2.00 Grams
Salt 0.75 Tsp
Black pepper 0.75 Tsp
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