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🍝 Lentil Bolognese with Pasta

733 kcal · 30 min · 4 servings

Ingredients

• 350 g mushrooms
• 2 onions
• 2 garlic cloves
• 3 carrots
• 3 stalks celery
• 200 g red lentils
• 2 tbsp olive oil
• 125 ml red wine (or vegetable broth)
• 3 tbsp tomato paste
• 700 g strained tomatoes
• 320 g whole wheat pasta (bow ties)
• salt
• 100 g hard cheese (with microbial rennet; e.g. Montello)
• 4 sprigs fresh rosemary
• 4 sprigs fresh oregano
• 4 leaves fresh sage

Instructions

1. 1. Rinse the mushrooms thoroughly.
2. 2. Cut the mushrooms into small pieces.
3. 3. Peel the onions.
4. 4. Peel the garlic.
5. 5. Cut the onions into fine cubes.
6. 6. Cut the garlic into fine cubes.
7. 7. Wash the carrots.
8. 8. Trim the ends of the carrots.
9. 9. Grate the carrots coarsely.
10. 10. Wash the celery.
11. 11. Cut the celery into small pieces.
12. 12. Rinse the lentils in a sieve under running water.
13. 13. Put the lentils in a small pot.
14. 14. Fill the pot with double the amount of water compared to the lentils.
15. 15. Cook the lentils according to the package instructions.
16. 16. Heat oil in a large pot.
17. 17. Fry the mushrooms and onions over high heat for 3 minutes.
18. 18. Add the carrots and celery.
19. 19. Fry the vegetables for another 3 minutes.
20. 20. Reduce the heat.
21. 21. Deglaze the pan with red wine.
22. 22. Add the garlic.
23. 23. Add the tomato paste.
24. 24. Roast everything over medium heat for 1 to 2 minutes.
25. 25. Add the cooked lentils to the sauce.
26. 26. Add the pureed tomatoes to the sauce.
27. 27. Stir the sauce.
28. 28. Let the sauce simmer uncovered for another 5 to 8 minutes.
29. 29. Cook the pasta in plenty of boiling salted water until al dente.
30. 30. Grate the cheese.
31. 31. Wash the herbs.
32. 32. Shake the herbs dry.
33. 33. Chop the herbs finely.
34. 34. Add the herbs to the lentil bolognese.
35. 35. Season the sauce with salt and pepper.
36. 36. Drain the pasta.
37. 37. Let the pasta drip dry.
38. 38. Plate the pasta.
39. 39. Distribute the lentil bolognese over the pasta.
40. 40. Sprinkle the dish with the grated cheese.
41. 41. Enjoy the dish warm.

Nutrition per serving

• kcal: 733
• Protein: 44 g · Fett/Fat: 13 g · Carbs: 102 g