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Lentil bolognese
Lentil bolognese: an Italian classic, just as tasty without meat.
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Ingredients
Directions
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Put the lentils with the water and the garlic in a saucepan and bring to the boil. Cook the lentils in 20 minutes until al dente.
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Meanwhile, cut the onion. Slice the rest of the garlic. Grate the cheese.
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Cut the celery into bows. Peel the winter carrot and cut into slices.
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Heat the oil in a frying pan and fry the onion, garlic and Italian herbs for 3 minutes. Add the celery and winter carrot and cook for 5 minutes.
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Add the wine and tomato cubes and bring to the boil. Turn the heat down, put the lid on the pan and let it simmer for 10 minutes.
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Meanwhile, cook the spaghetti al dente according to the instructions on the package.
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Drain the lentils and remove the garlic. Add the lentils to the tomato sauce and warm for another 3 minutes. Season with pepper and salt.
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Drain the pasta and spread over the plates. Divide the sauce and sprinkle with the cheese.
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Nutrition
575Calories
Sodium14% DV340mg
Fat23% DV15g
Protein50% DV25g
Carbs26% DV77g
Fiber44% DV11g
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