Spaghetti with Lentil Bolognese

Spaghetti with Lentil Bolognese

Enjoy our vegan recipe Spaghetti with Lentil Bolognese by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2817 kJ (673 kcal)
Protein29 g
Fat9 g
Carbohydrates102 g
Fiber22 g

Utensils:

cutting board, chef's knife, pot

Recipe instructions:

1

Finely chop the vegetables.

  • ½ Onion, yellow (~ 1.4 oz)
    ½ Onion, yellow (~ 1.4 oz)
  • ½ Celery stalk (~ 1 oz)
    ½ Celery stalk (~ 1 oz)
  • 1 Carrot (~ 3.4 oz)
    1 Carrot (~ 3.4 oz)
  • 1 Garlic clove (~ 0.1 oz)
    1 Garlic clove (~ 0.1 oz)
2

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
    1 tsp Olive oil
3

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

  • 2 ⁠½ Tbsp Red wine
    2 ⁠½ Tbsp Red wine
4

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

  • 5.3 oz Tomatoes, diced, canned
    5.3 oz Tomatoes, diced, canned
  • ½ cup Vegetable broth
    ½ cup Vegetable broth
  • ¼ cup Red lentils
    ¼ cup Red lentils
  • 1 Bay leaf (~ 0.1 oz)
    1 Bay leaf (~ 0.1 oz)
  • 1 tsp Oregano leaves, dried
    1 tsp Oregano leaves, dried
5

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

    6

    Season with salt and pepper.

    • Salt
      Salt
    • Black pepper
      Black pepper
    7

    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
      3.5 oz Spaghetti, whole grain
    • 10 leaves of Basil, fresh (~ 0.1 oz)
      10 leaves of Basil, fresh (~ 0.1 oz)
    8

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

      9

      Enjoy your meal!