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🍝 Vegan Vegetable Bolognese with Pasta

562 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 150 g brown lentils
• 240 ml vegetable broth
• 2 stalks celery
• 3 carrots
• 5 spring onions
• 2 tomatoes
• 500 g whole wheat spaghetti
• salt
• 3 sprigs marjoram
• cayenne pepper

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely dice the onion and the garlic.
3. 3. Rinse the lentils under cold water.
4. 4. Heat the broth in a pot.
5. 5. Add the onions, garlic, and lentils to the hot broth.
6. 6. Cover the pot.
7. 7. Simmer the mixture on low heat for about 20 minutes.
8. 8. Wash the celery.
9. 9. Remove the tough stems and leaves from the celery.
10. 10. Slice the celery.
11. 11. Peel the carrots.
12. 12. Dice the carrots finely.
13. 13. Wash the spring onions.
14. 14. Trim the dry ends of the spring onions.
15. 15. Slice the spring onions into rings.
16. 16. Wash the tomatoes.
17. 17. Remove the tough stem ends of the tomatoes.
18. 18. Chop the tomatoes roughly.
19. 19. Add the prepared vegetables to the lentils.
20. 20. Simmer everything for another 20 minutes.
21. 21. Bring water to a boil in a pot and add salt.
22. 22. Cook the pasta al dente according to package instructions.
23. 23. Wash the marjoram.
24. 24. Shake the marjoram dry.
25. 25. Finely chop the marjoram.
26. 26. Stir the marjoram into the sauce.
27. 27. Season the sauce with salt.
28. 28. Season the sauce with cayenne pepper.
29. 29. Drain the spaghetti.
30. 30. Serve the spaghetti with the sauce.

Nutrition per serving

• kcal: 562
• Protein: 28 g · Fett/Fat: 4 g · Carbs: 101 g