A hearty bolognese made with red lentils, vegetables and tomatoes, served with wholewheat spaghetti – filling, high in fibre and family-friendly.
Prep15 min
Total45 min
Servings4
Protein per servingapprox. 22 g
Ingredients
serves 4
300 g wholewheat spaghetti
2 tbsp olive oil
1 onion
2 garlic cloves
1 carrot
1 celery stick
2 tbsp tomato purée
150 g red lentils
800 g chopped tomatoes (2 tins)
300 ml vegetable stock
1 tsp dried oregano
1 tsp dried basil
2 tbsp nutritional yeast
fresh basil
Salt and pepper
Method
Finely dice the onion, garlic, carrot and celery.
Heat the oil in a large pot. Sweat the onion, carrot and celery over medium heat for 6 minutes, then add the garlic and cook for 1 minute.
Stir in the tomato purée and toast for 1 minute.
Rinse the lentils in a sieve and add them to the pot with the tomatoes, stock, oregano and basil. Simmer uncovered for 20 to 25 minutes until the lentils are soft, stirring occasionally.
Meanwhile, cook the spaghetti in salted water until al dente according to the packet instructions.
Season the sauce with salt and pepper. Serve with the spaghetti and sprinkle with nutritional yeast and fresh basil.
The protein figure is a rough estimate based on average values for the ingredients. To find out how much protein you need per day, use theProtein calculator.
Tips
Nutritional yeast adds a savoury, cheese-like flavour and extra protein.
The sauce freezes well and also works for a lasagne with wholewheat sheets.
