Gluten-Free Pasta with Lentil Bolognese and Basil

A hearty and nutritious twist on classic Bolognese, made with protein-rich lentils instead of meat and served with gluten-free pasta. Enhanced with fresh basil.

• 30 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• blood-sugar balancing
• energy
• folatreich
• aids digestion

Ingredients

• 150 g Rice
• 150 g Lentils
• 400 g Tomatoes
• 100 g Onion
• 6 g Garlic
• 80 g Carrots
• 50 g Celery
• 200 g Vegetable broth
• 5 g Olive oil (Extra Virgin)
• 2.5 g Salt
• 1.3 g Pepper
• 3 g Basil

Instructions

1. Cook gluten-free pasta according to package instructions.
2. Heat olive oil in a pot. Sauté onion, garlic, carrots, and celery for about 5-7 minutes.
3. Add red lentils and crushed tomatoes. Pour in vegetable broth. Bring to a boil and simmer over medium heat for about 15-20 minutes until the lentils are cooked and the sauce thickens.
4. Season with salt and pepper. Serve the lentil Bolognese over the cooked pasta. Garnish with fresh basil.
5. Serve immediately.

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