Ingredients
- 1/2 cup dry lentils (100 g)
- Extra virgin olive oil
- 1 onion
- 1 stick of celery
- 1 carrot
- Sea salt
- Black pepper
- Dry oregano
- 1 cup tomato sauce (250 g)
- ¼ cup red wine (75 ml)
- 9 oz soba noodles (250 g)
- Vegan Parmesan (optional)
Instructions
- Cook the lentils and the soba noodles according to package directions.
- Heat some oil in a frying pan and sauté the onion, celery and carrot (finely chopped). Add sea salt, black pepper and oregano to taste. Cook over medium heat until golden brown.
- Add the tomato sauce and cook for 5 minutes more.
- Add the wine and cook until the alcohol evaporates.
- Blend the lentils using a hand blender or a food processor and add the mixture to the frying pan. Stir well.
- Serve the soba noodles with the Bolognese sauce and some vegan Parmesan cheese on top. Add oregano to garnish (optional).
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 373
- Sugar: 5.1g
- Sodium: 841mg
- Fat: 4.3g
- Saturated Fat: 0.7g
- Carbohydrates: 69.8g
- Fiber: 9.2g
- Protein: 16.6g