Lunch
Lentil bolognese
Wholewheat pasta with a tomato and lentil sauce
- Ready in 35 min
- 486 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 486
- Protein
- 24 g
- Carbs
- 84 g
- Fat
- 9 g
Ingredients
- 70 g wholewheat pasta
- 60 g red lentils
- 200 g tomatoes
- 70 g carrots
- 6 ml olive oil
Method
- Peel and finely grate or dice the carrots, chop the tomatoes and rinse the red lentils.
- Heat the olive oil in a saucepan over a medium heat and soften the carrots for 4–5 minutes.
- Add the tomatoes and lentils with about three times the lentils' volume of water and a pinch of salt. Bring to the boil, then simmer for 18–20 minutes, stirring now and then, until the lentils have broken down into a thick sauce. Add a splash of water if it gets too dry.
- Meanwhile, cook the wholewheat pasta in a large saucepan of boiling salted water for 10–12 minutes until al dente. Save a cupful of the cooking water, then drain.
- Toss the pasta with the sauce, loosening it with a little of the cooking water. Season with black pepper and serve.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens