Lentil Bolognese with Whole-Grain Pasta
Whole-grain pasta with a thick tomato and lentil bolognese and finely diced vegetables.
Ingredients
- 150 g cooked and drained lentils
- 180 g tomato passata
- 150 g cooked whole-grain pasta
- 60 g onion
- 50 g carrot
- 1 garlic clove
- 1 tsp olive oil
- 1/2 tsp oregano
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 85.3 kcal | 507 kcal |
| Protein | 4.3 g | 26 g |
| Carbs | 15.1 g | 90 g |
| Sugars | 2.9 g | 17 g |
| Fiber | 3.7 g | 22 g |
| Fat | 1.1 g | 7 g |
Instructions
- 1
Prepare
Finely dice the onion and carrot and chop the garlic. If needed, cook about 55 g dry whole-grain pasta according to the packet.
- 2
Soften the vegetables
Heat the oil in a frying pan. Soften the onion and carrot over medium heat for 5–6 minutes, adding the garlic for the final minute.
- 3
Simmer the sauce
Stir in the lentils, passata and oregano. Simmer gently, partly covered, for 12–15 minutes and stir occasionally.
- 4
Thicken the sauce
Mash about a quarter of the lentils with the spoon so the sauce clings better to the pasta. Season to taste.
- 5
Toss with pasta
Fold the pasta through the sauce and heat together for 1 minute.
Tip
Mashing some of the lentils gives the sauce body without an extra thickener.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
