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🍽️ Lentil Bolognese with Cashew Crunch

846 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• soup vegetables 1 bunch
• basil, fresh 20 g
• cashew nuts 80 g
• olive oil 2 tbsp
• tomato paste 20 g
• tomatoes, chopped 400 g
• vegetable broth 600 g
• lentils, red 200 g
• salt pinch
• sugar 1 tsp
• italian herbs, dried 1 tsp
• pepper, black ground pinch
• spaghetti 500 g

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Peel the garlic clove.
3. 3. Thoroughly wash the soup vegetables.
4. 4. Peel the soup vegetables.
5. 5. Cut the soup vegetables into coarse chunks.
6. 6. Wash the fresh basil leaves.
7. 7. Shake the basil dry.
8. 8. Remove the coarse stems from the basil.
9. 9. Put the cashew nuts into the mixing container.
10. 10. Crush the cashew nuts for 8 seconds on level 8.
11. 11. Transfer the crushed cashew nuts into a bowl.
12. 12. Put the basil into the mixing container.
13. 13. Crush the basil for 10 seconds on level 10.
14. 14. Transfer the chopped basil into a bowl.
15. 15. Put the garlic and onion into the mixing container.
16. 16. Crush the garlic and onion for 4 seconds on level 8.
17. 17. Add the soup vegetables to the onion-garlic mixture.
18. 18. Crush the soup vegetables for 6 seconds on level 6.
19. 19. Push the ingredients down with a spatula.
20. 20. Add 2 tablespoons of olive oil.
21. 21. Fry the mixture for 4 minutes on the sauté setting.
22. 22. Add the tomato paste.
23. 23. Add the chopped tomatoes.
24. 24. Add the vegetable broth.
25. 25. Add the lentils.
26. 26. Add 1 teaspoon of salt.
27. 27. Add 1 teaspoon of sugar.
28. 28. Add 1 teaspoon of Italian herbs.
29. 29. Add a pinch of pepper.
30. 30. Cook the lentil bolognese without the measuring cup.
31. 31. Set the direction to counter-clockwise.
32. 32. Cook the bolognese for 20 minutes.
33. 33. Set the temperature to 100 degrees Celsius.
34. 34. Set the level to 1.
35. 35. Bring about 5 liters of water in a pot to a boil.
36. 36. Put the spaghetti into the boiling water.
37. 37. Cook the spaghetti for about 9 minutes until al dente.
38. 38. Drain the spaghetti in a sieve.
39. 39. Season the lentil bolognese with salt.
40. 40. Season the lentil bolognese with pepper.
41. 41. Season the lentil bolognese with sugar.
42. 42. Plate the spaghetti.
43. 43. Put the lentil bolognese over the spaghetti.
44. 44. Sprinkle the dish with basil.
45. 45. Sprinkle the dish with the cashew topping.
46. 46. Enjoy your meal!

Nutrition per serving

• kcal: 846
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 126 g