Vegan Lentil Bolognese with Pasta
Ingredients
- 1 onion
- 2 cloves garlic
- 2 carrots
- 2 tablespoons tomato paste
- 1 can (220g) lentils
- 2 1/2 cups (625g) tomato passata
- 3/4 cup (180ml) water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 2 teaspoons maple syrup or any other sweetener
- 250g pasta (raw weight)
Preparation
Fry the onion, garlic, and carrots for a few minutes.
Add the remaining ingredients and let it simmer for 15-20 minutes.
Cook the pasta and serve.
Notes
This recipe serves 3 people, with each serving having 520 calories, 21g protein, 86g carbohydrates, and 7g fat.
