Lentil bolognese without sugar (vegan)

15 Min.
486 kcal
SteviaSweet Crystal

Low-calorie and vegan: This lentil bolognese with basil and thyme flavours brings a touch of Mediterranean indulgence to your day.

Nutritional information per portion

486
kcal
2043
kj
20
Protein
82
Carbohydrates
7
Fat
30
Saved sugar calories

Preparation without sugar

 

  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.
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Ingredients for 4 portions

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
  salt
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