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- Legumbres LUENGO
- MAIN DISHES
- 1 likes
- 0 comments
With the arrival of warmer weather, it's nice to take advantage of the days to do outdoor sports activities, meet friends for a chat on a terrace, or go for a swim in the pool. Later than usual, it's time to head home and make dinner, but there's little desire to spend much time in the kitchen preparing elaborate meals. This recipe for lentil Bolognese spaghetti is healthy, easy to digest, and will keep you from raiding the fridge for something quick and often not very nutritious.
Time
30 min
Servings
4 servings
200 g cooked organic lentils (Luengo brand)
1 onion
1 celery stalk
1 carrot
Dried oregano
250 g tomato sauce
75 ml wine
250 g zucchini noodles
Parmesan cheese (optional)
Extra virgin olive oil
Black pepper
Salt
1 Sauté the zucchini spaghetti in a pan with extra virgin olive oil.
2 Pour a drizzle of oil into a pan and add the finely chopped onion, celery, and carrot. Add salt, black pepper, and dried oregano to taste. Cook over medium heat until the vegetables are golden brown.
3 Add the tomato sauce and cook for another 5 minutes.
4 Pour in the red wine and cook until all the alcohol evaporates.
5 Add the lentils to the pan and mix well.
6 Serve the Bolognese sauce on a plate over a bed of zucchini spaghetti and grate Parmesan cheese on top if desired.
TIPS:
Recipe provided by Legumbres LUENGO.
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