Spaghetti with lentil ragù
~40 minon the hobItalyVeganDairy-free
871kcal
37 gprotein
143 gcarbs
11 gfat
19 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,219 | 51 g |
| Emmagetting lean | 27% | 673 | 28 g |
| Jackgrowing | 24% | 589 | 25 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Pasta (penne / spaghetti)110 g
- Red lentils70 g
- Passata — 500 g½ pack
- Carrots60 g
- White onion½
- Extra virgin olive oil1 tsp
- Garlic1 clove
- Pasta (penne / spaghetti)220 g
- Red lentils140 g
- Passata — 500 g1 pack
- Carrots120 g
- White onion1
- Extra virgin olive oil1 tbsp
- Garlic2 cloves
- Pasta (penne / spaghetti)440 g
- Red lentils280 g
- Passata — 500 g1½ packs
- Carrots240 g
- White onion2
- Extra virgin olive oil2 tbsp
- Garlic4 cloves
From your store cupboard
Bay leavesDried oreganoSalt
Method
- Chop the carrot and onion as finely as you can and fry them 10 minutes over a gentle heat. This base can’t be hurried: over a fierce heat the surface browns but the vegetables stay raw inside and the ragù then tastes harsh.
- Add the garlic and half a minute later the lentils, stir, and pour in the passata and 200 ml of water and add the bay leaf and oregano.
- Cook 25 minutes over a gentle heat. Red lentils break down and give the sauce the texture of mince — which is why they’re here rather than brown.
- The ragù is done when separate glossy oil appears on the surface. Fish out the bay leaf.
- Drain the spaghetti a minute early and finish it in the ragù itself with a little of the cooking water.
- Chop the carrot and onion as finely as you can and fry them 10 minutes over a gentle heat. This base can’t be hurried: over a fierce heat the surface browns but the vegetables stay raw inside and the ragù then tastes harsh.
- Add the garlic and half a minute later the lentils, stir, and pour in the passata and 400 ml of water and add the bay leaf and oregano.
- Cook 25 minutes over a gentle heat. Red lentils break down and give the sauce the texture of mince — which is why they’re here rather than brown.
- The ragù is done when separate glossy oil appears on the surface. Fish out the bay leaf.
- Drain the spaghetti a minute early and finish it in the ragù itself with a little of the cooking water.
- Chop the carrot and onion as finely as you can and fry them 10 minutes over a gentle heat. This base can’t be hurried: over a fierce heat the surface browns but the vegetables stay raw inside and the ragù then tastes harsh.
- Add the garlic and half a minute later the lentils, stir, and pour in the passata and 800 ml of water and add the bay leaf and oregano.
- Cook 25 minutes over a gentle heat. Red lentils break down and give the sauce the texture of mince — which is why they’re here rather than brown.
- The ragù is done when separate glossy oil appears on the surface. Fish out the bay leaf.
- Drain the spaghetti a minute early and finish it in the ragù itself with a little of the cooking water.
Allergens: Cereals containing gluten (1)
