Tempeh Bolognese with Red Lentil Spaghetti and Parmesan

A hearty Bolognese made from tempeh that becomes protein-rich and filling with red lentil spaghetti and Parmesan.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 300 g Tempeh
• 120 g Red lentil spaghetti
• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Carrot
• 400 g Passata
• 2 tbsp Tomato paste
• 1 tsp Olive oil
• 1 tbsp Soy sauce
• 1 tsp Italian herbs
• 100 ml Water
• 30 g Parmesan
• Salt
• Pepper

Method

1. Crumble the tempeh finely with a fork or grate it on the coarse side of a grater. Fry it in a large pan with olive oil for 5 minutes until golden brown.
2. Finely dice the onion and garlic, and finely grate the carrot. Add everything to the tempeh and fry for another 3 minutes.
3. Stir in the tomato paste and toast briefly. Add the soy sauce, Italian herbs, passata and water, and let the sauce simmer over low heat for 15 minutes.
4. While the sauce simmers, cook the red lentil spaghetti in plenty of salted water according to the package instructions, then drain.
5. Season the sauce with salt and pepper. Toss the spaghetti with the sauce or serve them together with the Bolognese, and shave the Parmesan over the top.