Linssibolognese
recipe

A delicious and quick lentil bolognese sauce ready in just half an hour. A great alternative to traditional spaghetti bolognese, packed with protein and fiber. Perfect for busy weeknights!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 2 dl red lentils
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 400 g crushed tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Spaghetti for serving
Instructions:
1. Rinse the red lentils in cold water and drain them.
2. Peel and finely chop the onion and garlic. Peel and dice the carrot and celery.
3. Heat olive oil in a large pan. Add onion and garlic, sauté for about 2-3 minutes.
4. Add the carrot and celery, continue cooking for 5 minutes.
5. Stir in the rinsed lentils, crushed tomatoes, balsamic vinegar, oregano, and basil. Season with salt and pepper.
6. Let the sauce simmer on low heat for about 20 minutes, until the lentils are tender. (Add a bit of water if the sauce looks dry.)
7. Cook the spaghetti according to package instructions and serve with the lentil bolognese.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 18 g
Carbohydrates: 50 g
Fat: 10 g
Fiber: 12 g

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