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🍽️ Lentil Bolognese

742 kcal · 30 min · 4 servings

Ingredients

• Parmesan 80 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• soup vegetables 1 bunch
• lentils, brown 150 g
• olive oil 2 tbsp
• red wine, dry 200 ml
• water 200 ml
• tomato paste 20 g
• tomatoes, chopped 800 g
• salt pinch
• sugar 1 tbsp
• pepper, black ground pinch
• spaghetti 500 g
• basil, fresh 10 g

Instructions

1. 1. Put the parmesan into the mixing bowl.
2. 2. Grind the cheese for 10 seconds on speed 10.
3. 3. Pour the ground parmesan into a separate bowl.
4. 4. Peel the onion and cut it in half.
5. 5. Peel the garlic clove.
6. 6. Wash the soup vegetables thoroughly.
7. 7. Peel the soup vegetables.
8. 8. Cut the soup vegetables into coarse chunks.
9. 9. Put the onion halves, the garlic, and the soup vegetables into the mixing bowl.
10. 10. Grind the vegetables for 8 seconds on speed 6.
11. 11. Use a spatula to push the chopped ingredients down from the sides.
12. 12. Add the lentils to the bowl.
13. 13. Add 2 tablespoons of olive oil.
14. 14. Fry the mixture for 5 minutes on the sauté setting.
15. 15. Deglaze the mixture with red wine.
16. 16. Add water.
17. 17. Stir in the tomato paste.
18. 18. Add the chopped tomatoes to the pot.
19. 19. Season the sauce with salt.
20. 20. Add a little sugar.
21. 21. Season with pepper.
22. 22. Let the sauce simmer for 30 minutes on speed 1 and 100 degrees Celsius.
23. 23. Meanwhile, bring about 5 liters of salted water to a boil in a large pot.
24. 24. Cook the spaghetti in it for approx. 9 minutes until al dente.
25. 25. Drain the pasta in a sieve.
26. 26. Wash the basil.
27. 27. Shake the basil dry.
28. 28. Pluck the leaves from the stems.
29. 29. Finely chop the basil leaves.
30. 30. Taste the lentil bolognese and adjust seasoning with salt and pepper.
31. 31. Serve the spaghetti and the sauce on plates.
32. 32. Garnish the dish with the fresh basil.

Nutrition per serving

• kcal: 742
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 115 g