Winter Lentil Bolognese with Hidden Vegetables

A wintry Bolognese made from red lentils, in which carrots, zucchini, bell pepper and spinach almost disappear. The sauce is partly puréed, and the spaghetti turn the dish into a filling family meal.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g Spaghetti
• 150 g Red lentils
• 1 pc Onion
• 1 pc Garlic clove
• 2 pc Carrots
• 1 pc Zucchini
• 1 pc Red bell pepper
• 2 tbsp Olive oil
• 2 tbsp Tomato paste
• 500 g Passata
• 500 ml Water
• 1 tsp Oregano, dried
• 150 g Baby spinach leaves
• 50 g Parmesan, freshly grated
• Salt
• Pepper

Method

1. Bring salted water to a boil in a large pot and cook the spaghetti al dente according to the package instructions.
2. Finely dice the onion and garlic; finely dice or coarsely grate the carrots, zucchini and bell pepper as well.
3. Heat the olive oil in a large pot and sweat the onion and garlic in it for 3 minutes until translucent.
4. Add the carrots, zucchini and bell pepper and let them sweat along for 5 minutes.
5. Stir in the tomato paste and toast for 1 minute, then add the lentils, passata, water and oregano.
6. Bring everything to a boil and simmer over medium heat for about 20 minutes, until the lentils are soft.
7. Stir in the spinach until it wilts, and season the sauce with salt and pepper.
8. Purée half of the sauce finely with an immersion blender so that the vegetable pieces are barely visible to children.
9. Drain the spaghetti, toss with the sauce and serve sprinkled with Parmesan.