Penne with lentil bolognese

Total time: 45m
Preparation Time: 45m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 635 Kcal, 25g Protein, 107g Carbohydrates, 6g Fat


  • Pasta
  • salted water, boiling
  • 400 g pasta (e.g. tagliatelle)
  • Sauce
  • 230 g lentils (brown or green)
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 carrots, grated
  • 1 dl red wine (or vegetable stock)
  • 700 g puréed tomatoes
  • 3.5 dl water
  • salt and pepper to taste

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  • Pasta

    Cook the pasta in boiling salted water until al dente, drain.
  • Sauce

    Rinse the lentils in cold water in a sieve, then drain. Heat the oil in a pan, sauté the onion, add the lentils and cook briefly. Add the carrot, pour in the wine, bring to the boil and reduce a little. Pour in the tomatoes and water, bring to the boil, simmer over a low heat for approx. 20 mins. Season the sauce, mix in the penne, heat through and serve immediately.
  • Tip:

    Garnish with rings of spring onion just before serving.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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