🍝 Spaghetti with Lentil Bolognese

Name: Spaghetti with Lentil Bolognese
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g Beluga lentils; 2 onions; 2 garlic cloves; 2 carrots; 100 g sunflower seeds; 1 sprig rosemary; 2 tbsp olive oil; 1 tbsp tomato paste (15 g); 800 g chopped tomatoes (can; drained weight); salt; pepper; 400 g whole wheat spaghetti; 60 g Montello or other vegetarian hard cheese (block; 30 % fat in dry matter); a few basil leaves

758 kcal · 30 min · 4 servings

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Ingredients

200 g Beluga lentils
2 onions
2 garlic cloves
2 carrots
100 g sunflower seeds
1 sprig rosemary
2 tbsp olive oil
1 tbsp tomato paste (15 g)
800 g chopped tomatoes (can; drained weight)
salt
pepper
400 g whole wheat spaghetti
60 g Montello or other vegetarian hard cheese (block; 30 % fat in dry matter)
a few basil leaves

Instructions

1. Pour the lentils into a pot with boiling water.
2. Cook the lentils for 25 to 30 minutes until they still have a slight bite.
3. Drain the lentils and rinse them briefly with cold water to stop the cooking process.
4. Let the lentils drain well in a sieve.
5. Peel the onions and garlic.
6. Cut the onions and garlic into fine cubes.
7. Peel and clean the carrots.
8. Cut the carrots into small cubes.
9. Roughly chop the sunflower seeds.
10. Wash the rosemary and shake it dry.
11. Finely chop the rosemary needles.
12. Heat the oil in a large pot.
13. Add the onion cubes, garlic cubes, carrot cubes, and sunflower seeds to the pot.
14. Sauté the vegetables for 5 minutes over medium heat.
15. Stir the tomato paste into the vegetables.
16. Cook the tomato paste for 2 minutes.
17. Add the chopped tomatoes to the pot.
18. Season the sauce with the chopped rosemary, salt, and pepper.
19. Pour 150 milliliters of water into the sauce.
20. Let the sauce simmer for 20 minutes over low heat.
21. Cook the spaghetti in plenty of boiling salted water according to package instructions until al dente.
22. Grate the cheese finely.
23. Wash the basil and shake it dry.
24. Add the drained lentils to the sauce.
25. Let the lentils steep in the sauce for 5 minutes.
26. Drain the spaghetti and let them drain well.
27. Distribute the spaghetti onto the plates.
28. Pour the lentil bolognese over the spaghetti.
29. Sprinkle the grated cheese over the pasta.
30. Garnish the dish with the fresh basil.
31. Serve the spaghetti immediately while hot.

Nutrition per serving

kcal: 758
Protein: 40 g · Fett/Fat: 19 g · Carbs: 105 g