This delicious European-style Bolognese is eggs-, nuts-, and soy-free, made with sautéed onions, carrots, tomato puree and red lentils served over wholemeal penne and topped with parmesan cheese.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 56 mins – easy
🍽 4 servings – 437 kcal per serving
|
Serving 342g |
Fat 12g |
Sat. fat 2g |
Sodium 224mg |
|
Carbs 66g |
Fibers 11g |
Sugars 11g |
Proteins 19g |
INGREDIENTS
- 1 tsp black pepper
- 2 tbsp canola oil
- 3 onions
- 3 carrots
- 3 celery sticks
- 4 clove garlic
- 18 oz tomato puree
- 1 tbsp vegetable broth cubes
- 4 oz red lentils
- 1 tsp paprika
- 4 thyme leaves
- 4 oz wholemeal penne
- 1.8 oz parmesan cheese
TOOLS
- 1 grater
- 1 kettle
- 1 knife
- 1 pan
- 1 lid
- 1 wooden spoon
- 4 bowls
STEPS
Peel and chop the onions and garlic. Finely dice the carrots and celery sticks.
Shred the parmesan cheese using a grater.
Pour 8 cups of water into a kettle and boil it.
Drizzle canola oil over a pan and turn on the heat. Add the chopped onions to the pan and cook for 3 minutes. Then add the diced carrots, celery sticks, and chopped garlic and stir with a wooden spoon. Cook for 5 minutes, then add the boiling water, tomato puree, vegetable broth cubes, red lentils, thyme leaves, paprika, and black pepper. Cover with a lid and cook for 20 minutes. Then remove the lid, add the wholemeal penne to the pan, and cook for another 14 minutes. Finally, stir through the grated parmesan cheese and turn off the heat to get a soup.
To serve, ladle the soup into bowls.
It’s ready to be served !
