Bolognese with no meat? Why not? This version is full of flavour and nutrients, and the fact that we used chickpea pasta also makes it a great choice for those on a gluten‑free diet.
And we can guarantee that carnivores will love them too.
Nutrition (1 serving)
- 437 kcal
- 61 g carbohydrates
- 7 g fats
- 28 g protein
Per 4 portions
- rapeseed oil
- 1 onion
- 3 cloves garlic
- 150 g carrots
- 150 g of celery
- 150 g red lentils
- 600 g canned tomatoes
- salt
- pepper
- oregano
- basil
- 3 cloves garlic
Instructions
-
Prepare the vegetables first.
Chop the onion finely and slice the garlic thinly. Grate the carrot and celery.
-
Heat oil in a big frying pan or a saucepan. Fry the onion and garlic until they're translucent. Add the carrot and celery and fry for three minutes more.
-
Add the red lentils, which don't need soaking. Add chopped tomatoes to the veggies and season with salt, pepper and seasoning. Simmer on a medium heat for 45 minutes, until the vegetables and lentils soften.
Stir occasionally and add more water if needed.
-
Meanwhile, cook the pasta.
-
Serve garnished with fresh basil and grated (vegan) cheese or nutritional yeast.
