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Lentil bolognese with wholegrain pasta

A vegetarian bolognese on red lentils — filling, cheap and almost no fat.

  • Servings: 2
  • Total: 35 min
  • 637 kcal · 33.5 g protein
Lentil bolognese with wholegrain pasta

A vegetarian bolognese on red lentils — filling, cheap and almost no fat.

Ingredients

Servings: 2

  • 180 g dried red lentils
  • 400 g crushed tomatoes (1 can)
  • 150 g carrot (2), grated
  • 100 g yellow onion (1), chopped
  • 100 g wholegrain pasta (uncooked)
  • 5 g rapeseed oil (1 tsp)
  • 20 g Parmesan, grated
  • 6 g garlic (2 cloves), chopped
  • 1 tsp dried oregano, salt and pepper

Instructions

  1. 1

    Soften onion, garlic and carrot in the oil for 5 minutes.

  2. 2

    Add rinsed lentils, tomatoes, oregano and 4 dl water.

  3. 3

    Simmer for 15–20 minutes until the lentils are soft. Season with salt and pepper.

  4. 4

    Cook the pasta meanwhile and serve with the sauce and Parmesan.

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