Lentil bolognese without sugar (vegan)

15 Min.
486 kcal
SteviaSweet Crystal

1 carrot
1 onion
2 garlic cloves
100 g champignons
2 tbsp olive oil
2 tbsp tomato puree
3 tbsp dark balsamic vinegar
300 ml vegetable stock
1 tin whole peeled tomatoes
1/4 pot fresh thyme, finely chopped
1 tbsp SteviaSweet Crystal
100 g beluga lentils, rinsed
350 g wholegrain spaghetti


  1. Peel the carrot, onion and garlic. Chop the onion. Heat the oil in a pan and sweat the onions over a low heat for 5-10 minutes, until translucent. Grate the carrot, slice the mushrooms and add both to the pan together with the tomato puree. Cook for a few minutes more.
  2. Add the balsamic vinegar, tinned tomatoes, vegetable stock, thyme and SteviaSweet Crystal. Simmer the sauce for around 15 minutes over a low heat. Then add the lentils. Simmer for another 30 minutes until the lentils are soft. Season to taste.
  3. When the lentils are almost done, cook the spaghetti according to the packet instructions. Drain the spaghetti and mix with the sauce. Serve with grated parmesan, fresh basil and coarsely ground black pepper.

Nutritional information per portion

486 kcal
2043 kJ
20 Protein in g
82 Carbohydrates in g
7 Fat in g
30 Saved sugar calories