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🍽️ Lentil Vegetable Bolognese

515 kcal · 30 min · 4 servings

Ingredients

• 150 g celery (2 stalks)
• 175 g carrots (2 carrots)
• 100 g onions (2 onions)
• 3 garlic cloves
• 3 tbsp olive oil
• salt
• pepper
• 2 tbsp ajvar
• 1 tbsp tomato paste
• 650 ml vegetable broth
• 2 tbsp red wine vinegar
• 125 g Puy lentils
• 350 g whole grain pasta
• 0.5 bunch parsley (10 g)
• 30 g Parmesan

Instructions

1. 1. Wash the celery stalks thoroughly.
2. 2. Remove the tough strings from the celery stalks if present.
3. 3. Wash the carrots.
4. 4. Peel the carrots.
5. 5. Dice the celery and carrots very finely.
6. 6. Peel the onions.
7. 7. Peel the garlic.
8. 8. Finely chop the onions and garlic.
9. 9. Heat the olive oil in a heavy pot.
10. 10. Add the celery, carrots, onions, and garlic to the pot.
11. 11. Sauté the vegetables over medium heat for 7 to 8 minutes.
12. 12. Season the mixture generously with salt and pepper.
13. 13. Add the ajwar and tomato paste.
14. 14. Continue to sauté the ingredients for 1 minute.
15. 15. Mix 150 milliliters of vegetable broth with vinegar.
16. 16. Deglaze the vegetables with the broth and vinegar mixture.
17. 17. Allow the liquid to reduce almost completely.
18. 18. Add the lentils and the remaining vegetable broth to the pot.
19. 19. Bring the mixture to a boil.
20. 20. Simmer the bolognese covered over medium heat for another 20 minutes.
21. 21. Stir the sauce occasionally.
22. 22. Cook the pasta in boiling salted water according to package instructions.
23. 23. Wash the parsley.
24. 24. Shake the parsley dry.
25. 25. Pluck the parsley leaves from the stems.
26. 26. Finely chop the parsley leaves.
27. 27. Grate the Parmesan cheese.
28. 28. Adjust the seasoning of the lentil bolognese if necessary.
29. 29. Drain the pasta.
30. 30. Mix the pasta with the sauce.
31. 31. Sprinkle the dish with the grated Parmesan.
32. 32. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 515
• Protein: 23 g · Fett/Fat: 13 g · Carbs: 75 g