Spagetthi Bolognese with red lentils (without meat)

Ingredients

• 70 g Pasta, whole-wheat
• 10 g Pomodoro passato, bio
• 30 g Tomato sauce, low sodium
• 60 g Red lentils
• 12 g Onion, chopped finely
• 3 g Garlic
• 5 g Basil leaves, chopped
• 2 g Basil, dried
• 5 g Oregano, fresh, chopped
• 2 g Oregano, dried
• 5 ml Oilve oil
• 1 pinch Salt

Method

1. Cook the pasta in boiling salted water for 10-15 minutes.
2. Fry the cleaned and chopped onion in a pan with a little hot oil until translucent.
3. Remove from the heat, add the crushed garlic and the washed red lentils and toss them in the onion and garlic oil.
4. Add enough water to just cover and simmer.
5. When all the water has evaporated, add the tomato sauce, tomato concentrate and spices.
6. When the fresh herbs are nicely wilted, the dish is ready.
7. Place the red lentil Bolognese ragout on top of the spaghetti and serve with a few fresh basil leaves.