Feb 2, 2015

Veggie spaghetti bolognese

An Italian classic, but without the meat! I replaced the ground meat with red lentils and they worked really well with this dish - they have a very similar consistence, are a great source of protein and they're delicious! ^^

course country time difficulty
main Italy 30min easy

Serves 2
imperial metric
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
9oz 250g zucchini, chopped
1/4 cup 50g red lentils
2 tbsp tomato paste
1 tbsp sugar
3 tsp balsamic vinegar, white
1 tsp dried oregano
1 bay leaf
21oz 600g canned chopped tomatoes
to taste salt and pepper
9oz 250g spaghetti

  • in a pan, heat olive oil and cook zucchini on high heat until evenly browned
  • add onions and garlic and roast everything togehter for a few minutes
  • add lentils, vinegar, oregano, bay leaf, tomato paste, sugar and canned tomatos
  • and cook on medium heat for about 30min (no lid)
  • in a big pot, bring about 2l water to boil and add 2tbsp salt
  • add spaghetti and cook about 7 minutes - check single spaghetti the last minutes
  • they are done, if they are still firm to the bite (al dente)
Strain spaghetti and serve with sauce and freshly grated parmesan. Enjoy!

No comments:

Post a Comment

Please feel free to share your thoughts! I'm happy about any feedback!