Main courses
Ingredients for 4 servings
- 1 onion
- 2 cloves of garlic
- 1 large carrot
- 1 stalk of celery
- 200 g mountain lentils or lentils
- 1 tbsp olive oil
- 3 tbsp tomato puree
- 800 ml vegetable stock
- 800 g peeled or strained tomatoes
- 280 g wholegrain spaghetti
- Oregano, basil, rosemary
- Salt, Pepper
- 20 g freshly grated Parmesan cheese, if desired 1 small onion
Preparation
1.
Peel and finely dice the onion and garlic. Carrot and celery wash and dice the lentils. Rinse the lentils in a sieve.
2.
Heat the olive oil in a large pan. Sauté the vegetables in it over a medium heat for approx. 5 minutes. Add the garlic and tomato purée and fry briefly.
3.
Add the lentils and deglaze with the vegetable stock and tomatoes. Bring to the boil briefly, then simmer over a low heat with the lid on for approx. 30 minutes until the lentils are cooked.
4.
In the meantime, cook the wholegrain spaghetti in salted water according to the pack instructions.
5.
Season the bolognese generously with herbs and flavour with salt and pepper.
6.
Strain the spaghetti, divide between the plates, pour over the sauce and, if desired, enjoy with freshly grated Parmesan!
Tip:
For more variety, simply try other vegetables: fry finely diced courgettes or mushrooms, for example! If you're really hungry, you can also use red lentils. The cooking time is then reduced to around 15 minutes!
