Spaghetti with Lentil Bolognese

Ingredients

• 200 g beluga lentils
• 2 onions
• 2 Garlic cloves
• 2 carrots
• 100 g sunflower seeds
• 1 sprig rosemary
• 2 tbsp olive oil
• 1 tbsp tomato paste (15 g)
• 800 g diced tomatoes (canned; drained weight)
• Salt
• Pepper
• 400 g Whole Wheat Spaghetti
• 60 g Montello or other vegetarian hard cheese (whole block; 30% fat in dry matter)
• a few basil leaves

Instructions

1. 1.

   Cook lentils in boiling water for 25–30 minutes; they should still have a bite. Then drain, rinse with cold water and let stand.

2. 2.

   Meanwhile peel onions and garlic and dice finely. Peel carrots, clean them and dice. Roughly chop sunflower seeds. Wash rosemary, pat dry, then finely chop the needles.

3. 3.

   Heat oil in a pot. Sauté onion, garlic, carrot cubes and sunflower seeds for 5 minutes over medium heat. Add tomato paste and sauté for 2 more minutes. Add diced tomatoes and season with rosemary, salt and pepper. Pour in 150 ml water and simmer gently for 20 minutes.

4. 4.

   In the meantime cook spaghetti according to package instructions in plenty of boiling salted water until al dente. Grate cheese and wash basil leaves, pat dry. Add lentils to the sauce and let them mingle for 5 minutes.

5. 5.

   Drain spaghetti, set aside and plate. Spoon sauce over the pasta, sprinkle with cheese and garnish with basil before serving.