Spaghetti bolognese

Lentils are super healthy. Lentils are an important vegetable source of iron and they contain proteins (the amino acid L-lysine), fibers and folic acid! Not a bad idea to replace the minced meat in spaghetti bolognese with lentils every once in a while. A simple but delicious recipe for a vegetarian spaghetti bolognese can be found below.


  • Whole grain spaghetti

  • 1 large onion

  • 1 winter carrot

  • 2 celery stalks

  • 200 grams of uncooked lentils

  • 300 ml of passata

  • 1 can of tomato cubes

  • 2 tbsp red wine vinegar

  • 1 bunch of fresh basil

  • 2 cloves of garlic

  • 1 bay leaf

  • 1 sprig of rosemary


Cook the spaghetti according to the instructions on the package.

Cut the onion, winter carrot and celery into small cubes. Heat a dash of olive oil in a large pan and add the vegetables. Chop the basil leaves (keep a few leaves for the garnish) together with the garlic and add it to the pan, together with the bay leaf and the rosemary sprig. Bake for a few minutes.

Rinse the lentils in a colander under the cold tap and add them to the pan after draining. Then add the tomato cubes and passata, allow to heat until it begins to bubble. Deglaze with red wine vinegar and simmer on low heat (with the lid on the pan) until the lentils are tender. Then serve the spaghetti with the vegetarian bolognese sauce and a few basil leaves.