Servings: people
Calories/100g: 134.6 kcalWhy you should try it
This bolognese sauce will make your cravings for a meaty bolognese fade away. Vinegar, carrots and the cherry tomatoes will light up your taste buds, leaving you with a very fruity and delightful flavor. The pasta and lentils will do the filling.
Ingredients
- 500 g pasta of your choice
- 1 tin brown lentils (400 g/tin)
- 250 g mushrooms
- 300 g cherry tomatoes
- 1 onion
- 2 carrots
- 2-3 garlic cloves
- 2 tins strained tomatoes (400 g/tin)
- 2 tablespoon balsamic vinegar
- 3 teaspoon herbs de provence
- 1 pinch of sugar
- parmesan cheese
- bunch of fresh basil
Instructions
- Prepare vegetables. Peel and finely chop the onion. Peel the carrot and grate coarsely. Clean and quarter the mushrooms. Cut cherry tomatoes in half. Peel and mince the garlic. Drain and rinse the lentils.
- Fry the vegetables. In a large frying pan, heat 3 tbsp. of oil over medium heat and add chopped onion and grated carrot, fry for approx. 5 min. Then, add the mushrooms, cherry tomatoes and garlic and fry for 2 minutes while stirring from time to time.
- Add liquids and spices. Add the balsamic vinegar, the pinch of sugar and the drained tomatoes and let everything simmer for about 5 minutes. Next, add the lentils and stir them in. Add salt and pepper and the herbs de provence. Let everything simmer for another 10 minutes, until everything has thickened a little.
- Cook pasta. While the sauce is simmering, cook pasta for about 8-10 minutes until they become al dente. Don’t forget to put salt in the water. Also, chop the basil and grate the parmesan cheese.
- Assemble & Serve. Serve pasta along with the lentils bolognese sauce. Sprinkle with parmesan cheese and chopped basil. Enjoy!
Nutrition
Calories: 134.6 kcal
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