Spaghetti Bolognese with legumes
Spaghetti Bolognese is one of Danes’ favorite dinner dishes. In this recipe, the sauce is made with legumes, and the spaghetti is, of course, whole grain, providing great flavor and texture. This recipe meets the whole grain label requirements.
Ingredients
- 1 onion
- 2 cloves garlic
- 2 carrots
- 1 bell pepper
- 250 g mushrooms
- 1 can chopped tomatoes
- 1 tbsp. tomato paste
- 150 g red lentils
- 1,5 dl vegetable broth
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. smoked paprika
- 1 tsp. sugar
- 0,5 tsp. chili flakes (optional)
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. pepper
- 350 g whole grain spaghetti
Instructions
- Finely chop the onion and garlic. Sauté the onions in olive oil, and after a couple of minutes, add the chopped carrots, bell pepper, and garlic.
- Add the spices and, if desired, chili.
- Finely chop the mushrooms, preferably in a food processor. Add the mushrooms and let them sauté as well.
- Now add the tomato paste, chopped tomatoes, and finally the broth.
- Rinse the lentils and add them to the sauce, letting them cook through for about 30 minutes – preferably longer, as it only improves the flavor!
- Season the Bolognese with salt and pepper, and serve with whole-grain spaghetti, a fresh salad, and optionally a sprinkle of Parmesan.