Pasta with Lentil Bolognese
Pasta with Lentil Bolognese - Red lentils and mushrooms make the vegetarian pasta enjoyment perfect! Photo: Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
One portion of this vegetarian bolognese provides a full 45 grams of protein.
Depending on what your own herb garden has to offer, this lentil bolognese can be seasoned accordingly. Basil and thyme are a great match for this dish.
(Percentage of daily recommendation)
| Calorie | 792 kcal | (38 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 114 g | (76 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.3 g | (101 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 95.4 μg | (159 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 33.6 μg | (75 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 3,745 mg | (94 %) | ||
| Calcium | 457 mg | (46 %) | ||
| Magnesium | 311 mg | (104 %) | ||
| Iron | 12.7 mg | (85 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 12 ½ ozs button Mushroom
- 2 onions
- 2 garlic cloves (cloves)
- 3 carrots
- 3 sticks Celery
- 7 ozs Red lentils
- 2 Tbsps olive oil
- ½ cup Red wine (alternative vegetable broth)
- 3 Tbsps Tomato paste
- 24 ½ ozs Tomato sauce
- 14 ozs Whole Grain Pasta (Farfalle)
- salt (kosher)
- 3 ½ ozs Hard cheese (Parmigiano-Reggiano)
- 4 sprigs rosemary (fresh)
- 4 sprigs oregano (fresh)
- 4 leaves Sage (fresh)
Kitchen utensils
Preparation steps
Clean and chop the mushrooms. Peel onions and garlic and cut into fine cubes separately. Wash, clean and roughly grate the carrots. Wash and chop the celery.
Rinse lenses in a sieve. Place the lentils in a small pot and cook them in double the amount of water according to the package instructions.
Meanwhile heat the oil in a large pot. Sauté the mushrooms and onions in it over a high heat for 3 minutes. Add carrots and celery and fry for another 3 minutes. Reduce heat. De-glaze with red wine (or vegetable broth), add garlic and tomato paste and fry 1-2 at medium heat. Add lentils and strained tomatoes to the sauce, stir and leave to stand for another 5-8 minutes.
In the meantime, cook the pasta according to the package instructions in plenty of boiling salted water until al dente. Grate cheese. Wash herbs, shake dry and finely chop leaves or needles. Add herbs to the lentil bolognese and season with salt and pepper.
Drain the pasta, allow to drain and arrange on plates. Spread lentil bolognese on top and sprinkle with the cheese. Enjoy warm.
