Winter Lentil Bolognese with Spaghetti and Kale

A hearty, vegan bolognese made from red lentils, tomatoes and kale, which with spaghetti and nutritional yeast is especially high in protein and warms you through the cold season.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Spaghetti (vegan, made from durum wheat)
• 100 g Red lentils
• 1 pc Onion
• 1 pc Carrot
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 1 tbsp Tomato paste
• 400 g Passata
• 400 ml Water
• 1 tsp Smoked paprika powder
• 1 tsp Dried oregano
• 100 g Kale
• 2 tbsp Nutritional yeast flakes
• 1 bunch Parsley
• pinch Salt
• pinch Black pepper

Method

1. Finely dice the onion and garlic, dice the carrot small, and remove the tough stems from the kale and cut it into fine strips.
2. Heat the olive oil in a large pot and sweat the onion, carrot and garlic over medium heat for about 5 minutes.
3. Stir in the tomato paste and toast for 1 minute, then season with paprika powder and oregano.
4. Add the passata, water and red lentils, bring to a boil and simmer over low heat for about 15 minutes, until the lentils are soft and the sauce has thickened.
5. Stir in the kale and let it cook for another 3 minutes, then season with salt and pepper.
6. Meanwhile, cook the spaghetti in plenty of salted water according to the package instructions until al dente, then drain, reserving a small cup of the cooking water.
7. Toss the spaghetti with the lentil bolognese and add a little of the cooking water if needed, until the sauce clings well.
8. Sprinkle with nutritional yeast flakes and chopped parsley and serve immediately.