Lentil Bolognese

Happy Pasta Day! A good alternative to real Bolognese is a delicious cooked Lentil Bolognese. It is not only very quick to prepare, but is also perfect for meal prep, for example, because the Bolognese can be kept refrigerated for several days. Or you can freeze it, so it will of course keep much longer.

Not only do the red lentils taste incredibly good, they are also very high in protein, which makes them even more attractive, I think. This makes them an ideal basis for a training day (or for a lazy Sunday sofa day, whatever).

It does not taste like a classic Italian Bolognese. But the fact is: If you like bolognese and pasta and prefer a vegan variant, you will like it!

One advantage is definitely that it needs few ingredients, but rather the usual "suspicious" ones are used, at least according to my kitchen they are almost always available. The vegetables can also be varied, depending on what you prefer to have inside or at home. But for me, the combination of carrots, peppers and lentils is definitely the best.

I hope you like the recipe. Feel free to leave me a review, a comment and/or link me to Instagram.

Enjoy it!

Lentil Bolognese

Who loves bolognese as much as I do? Hands up! Of course, this red lentil variety doesn't taste like real Italian bolognese, but it's made in no time at all and contains lots of good ingredients. Due to the high protein of the lentils you have a super good basis for training.

Duration 25 minutes
Ingredients for 3 portions
  • 240g noodles (here whole grain linguine)
  • 1 can of chopped tomatoes
  • 100g red lentils
  • 2 red onions
  • 1 clove of garlic
  • 200ml water
  • 2 carrots
  • 2 tomatoes
  • 1 tablespoon of olive oil
  • 1 teaspoon vegetable paste or 1 vegetable stock cube
  • fresh basil
  • Salt, pepper, sweet pepper, cayenne pepper
  • vegan parmesan or yeast flakes
  1. cook the pasta according to the instructions on the packet
  2. chop onions and garlic and fry them in a pot with olive oil
  3. chop the carrots and tomatoes and put them in the pot
  4. carefully bring to the boil in a saucepan with lentils, water, vegetable paste and spices and then simmer for about 15 minutes on a low heat until the sauce has reached a creamy consistency
Nutritional values for 1 portion
531 kcal
vegan healthy yummy plantbased easy high protein quick savory lunch dinner non dairy for kids simple refined sugar free meal prep sugar free without sugar low fat tasty italian kitchen wholegrain lentils
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