Pasta Bolognese with lentils
Pasta Bolognese with lentils
625kcal Per person
25g Protein
93g Carbs
17g Fat
18g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 5 ounces lentils, canned (140 g)
- ½ red onion
- 1 clove garlic (5 g)
- 1 carrot
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon oregano, dried (2 g)
- 1 tablespoon tomato paste (20 g)
- 4 ounces diced tomatoes (112 g)
Preparing this recipe
- Cook the spaghetti as indicated on the packaging.
- Rinse the lentils and drain them.
- Dice the onion and finely chop the garlic. Peel the carrot and cut it into cubes. Dice the bell pepper.
- Heat the oil in a large skillet and sauté the onion and garlic for 2 minutes. Add the carrot and bell pepper. Cook this for about 5 minutes.
- Next, add the lentils, oregano and tomato paste. Sauté this mixture for an additional 3 minutes. Then, add the diced tomatoes and bring it to a boil. Simmer the sauce for 5 minutes until it thickens slightly.
- Serve the sauce over the spaghetti. Season with pepper and salt.
Tip van FitChef
Add fresh basil for extra flavor.
