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🍽️ Whole wheat pasta with lentil bolognese

673 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 1 eggplant
• 350 g tomatoes
• 2 tbsp olive oil
• 60 g red lentils
• salt
• 200 g whole wheat pasta
• 100 g sour cream (10 % fat)
• pepper
• 0.5 tsp herbs of Provence
• 1 pinch cayenne pepper

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely dice the onion and the garlic.
3. 3. Wash the eggplant.
4. 4. Cut the eggplant into small cubes.
5. 5. Wash the tomatoes.
6. 6. Cut the tomatoes into small cubes.
7. 7. Heat the olive oil in a pot.
8. 8. Add the eggplant, the onions, and the garlic to the pot.
9. 9. Sauté the vegetables over medium heat for 5 minutes.
10. 10. Add the tomatoes and the lentils to the pot.
11. 11. Pour in 50 milliliters of water.
12. 12. Cover the pot.
13. 13. Let the mixture simmer over low heat for 10 minutes.
14. 14. Bring water in a pot to a boil.
15. 15. Salt the water.
16. 16. Cook the pasta in the salted water as indicated on the package.
17. 17. Stir the sour cream into the lentil bolognese.
18. 18. Season the sauce with salt.
19. 19. Season the sauce with pepper.
20. 20. Season the sauce with herbs.
21. 21. Season the sauce with cayenne pepper.
22. 22. Drain the pasta.
23. 23. Mix the pasta with the sauce.
24. 24. Taste the dish again and adjust the seasoning.

Nutrition per serving

• kcal: 673
• Protein: 27 g · Fett/Fat: 23 g · Carbs: 89 g