← All recipes

🍽️ Vegetable Spaghetti with Lentil Bolognese

375 kcal · 30 min · 4 servings

Ingredients

• yellow onions 1 pc.
• garlic cloves 1 pc.
• basil, fresh 20 g
• cherry tomatoes 250 g
• carrots 4 pc.
• zucchini 2 pc.
• oil 1 tbsp
• lentils, red 300 g
• apple juice 200 ml
• vegetable broth 600 ml
• thyme, ground pinch
• salt pinch
• pepper, black ground pinch
• parmesan, grated 4 tbsp

Instructions

1. 1. Halve the onion and peel it. Cut the onion into small cubes.
2. 2. Peel the garlic and chop it finely.
3. 3. Wash the basil thoroughly and pat it dry. Remove the thick stems and chop the leaves.
4. 4. Wash the tomatoes and cut them in half.
5. 5. Wash the carrots and the zucchini. Cut off the ends and peel the carrots.
6. 6. Use a spiralizer to turn the carrots and zucchini into vegetable noodles.
7. 7. Heat the oil in a pot over high heat.
8. 8. Sauté the onions and garlic for about 1 minute.
9. 9. Add the lentils and the tomatoes to the pot.
10. 10. Deglaze the mixture with apple juice and broth.
11. 11. Simmer the sauce covered for about 10 minutes.
12. 12. Add a little more broth if necessary.
13. 13. Season the sauce with thyme, salt, pepper, and sugar to taste.
14. 14. Bring about 4 liters of salted water to a boil in a large pot.
15. 15. Cook the vegetable noodles in the boiling water for 2 to 3 minutes.
16. 16. Drain the noodles in a colander and let them drain well.
17. 17. Serve the vegetable noodles on plates and top with the lentil bolognese.
18. 18. Garnish the dish with fresh basil and grated Parmesan.

Nutrition per serving

• kcal: 375
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 60 g