Spaghetti with Lentil Bolognese

Finely chop the vegetables.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Celery stalk (~ 1 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Garlic clove (~ 0.1 oz)

Heat the olive oil in a pot over medium heat. Fry the onions, celery, carrots, and garlic for approx. 4-5 minutes until the onions turn translucent.

• 1 tsp Olive oil

Deglaze with the red wine and let simmer for approx. 2-3 minutes.

• 2 ⁠½ Tbsp Red wine

Stir in the tomatoes, vegetable broth, lentils, bay leaf and oregano.

• 5.3 oz Tomatoes, diced, canned
• ½ cup Vegetable broth
• ¼ cup Red lentils
• 1 Bay leaf (~ 0.1 oz)
• 1 tsp Oregano leaves, dried

Let simmer for approx. 25 minutes, stirring occasionally until lentils are cooked but still have a bite to them.

Season with salt and pepper.

• Salt
• Black pepper

Approx. 10 minutes before the end of cooking time, cook the spaghetti according to the package instructions. Chop the basil and stir into the sauce.

• 3.5 oz Spaghetti, whole grain
• 10 leaves of Basil, fresh (~ 0.1 oz)

Serve the spaghetti with the bolognese and top with the remaining basil.

Enjoy your meal!