85kcal
2g
3g
3g
0g
4g
16g
199mg
- 300g / 10.58oz Whole wheat farfalle
- 1 Onion
- 1 Carrot
- 150g / 5.29oz Red lentils
- 1 handful fresh Basil leaves
- 500ml / 16.91fl oz unsalted Vegetable broth
- 1 tsp Rapeseed oil
- 300g / 10.58oz Tomato passata
1. Cook 300g / 10.58oz Whole wheat farfalle according to package instructions until al dente.
2. Peel and finely dice 1 Onion. Clean, wash, and grate 1 Carrot.
3. Rinse 150g / 5.29oz Red lentils in a sieve, then drain well. Wash and finely chop 1 handful of fresh Basil leaves.
4. Heat 1 tsp Rapeseed oil in a pan and sauté Onion until translucent. Add grated Carrot and Lentils, and sauté for an additional 3 minutes.
5. Deglaze with 500ml / 16.91fl oz unsalted Vegetable broth and add 300g / 10.58oz Tomato passata.
6. Reduce heat and let the Bolognese simmer for 10-15 minutes, stirring occasionally.
7. Drain the Farfalle and mix with the sauce. Sprinkle fresh Basil leaves over before serving.
43% of RDI
52% of RDI
3% of RDI
0% of RDI
0% of RDI
52% of RDI
32% of RDI
Red lentils are a good source of protein and fiber, making this dish a nutritious option for children. You can replace rapeseed oil with olive oil if preferred.
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