Red Lentil Bolognese with High-Protein Pasta

by Elli

Ingredients

• 260 Gramm High Protein Nudeln
• 165 Gramm Red lentils
• 400 Gramm Carrots
• 185 Gramm Onions
• 250 Gramm Tomatoes
• 500 Gramm Strained tomatoes
• 25 Gramm Sahne Protein
• 400 Ml Water or vegetable broth
• Spices (garlic, oregano, basil, sweet paprika, salt and pepper)

Instructions

1. Prepare vegetables Peel and finely dice onions and carrots. Alternatively, chop in Thermomix for about 4–5 seconds on level 5. Chop fresh tomatoes into small pieces as well.
2. Sauté vegetables Sauté onions and carrots in a large non-stick pan or pot for about 5–7 minutes. Add a little water if needed. Then add the fresh tomatoes and cook briefly.
3. Cook bolognese Add red lentils, strained tomatoes, and initially about 400 ml water or vegetable broth. Season generously with garlic, oregano, basil, sweet paprika, salt, and pepper. Simmer over medium heat for about 15–20 minutes until lentils are soft. Stir occasionally and add water if needed.
4. Cook pasta Cook 260 g High-Protein-Nudeln in salted water until al dente according to package directions and drain.
5. Make sauce creamy Mix 25 g Sahne-Protein with a little cold water until smooth and stir into the bolognese at the end. Taste and adjust seasoning.
6. Portion Combine the pasta with the finished lentil bolognese and either eat immediately or divide evenly among four meal-prep containers.

Used products