Spelt Pasta with Lentil Bolognese and Parmesan

A hearty and nutritious variant of the classic Bolognese, made with protein-rich lentils instead of meat and served with spelt pasta. Finished with grated Parmesan.

• 30 minutes
• 2 servings
• Main course

• vegetarian
• blood-sugar balancing
• energy
• folatreich
• supports the bones
• high in protein
• aids digestion

Ingredients

• 80 g Spelt whole grain flour
• 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)
• 20 piece Parmesan
• 2.5 g Salt
• 1.3 g Pepper
• 3 g Basil

Instructions

1. If using spelt whole grain flour for fresh pasta: knead together flour, egg, 2 tablespoons of water, and a pinch of salt to form a dough. Roll out thinly and cut into noodles. Alternatively, cook store-bought spelt 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 puréed tomatoes. Pour in vegetable broth. Bring to a boil and let 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 with the cooked spelt pasta. Garnish with grated Parmesan and fresh basil.
5. Serve immediately.

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