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.
Why this dish is good for you
Lentils are an excellent source of plant-based protein and high in fiber, promoting digestion and regulating blood sugar. Spelt whole grain flour provides additional fiber and complex carbohydrates. Parmesan adds calcium. This dish is high in protein, high in fiber, and regulates blood sugar.
Ingredients
- Spelt whole grain flour80 g
- Lentils150 g
- Tomatoes400 g
- Onion100 g
- Garlic6 g
- Carrots80 g
- Celery50 g
- Vegetable broth200 g
- Olive oil (Extra Virgin)5 g
- Parmesan20 Stück
- Salt2.5 g
- Pepper1.3 g
- Basil3 g
Method
- 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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