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Soy fettuccine with lentil bolognese

Soy fettuccine with lentil bolognese

Preparation time:
20 min
Difficulty level:

Nutritional values:

82 g
51 g
21 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 ½ (50 g)
Olive oilOlive oil 1 Teaspoon
Onion (fresh)Onion (fresh)½ (50 g)
Aceto balsamic vinegarAceto balsamic vinegar 1 Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 2 Pinch(s)
Pepper (black)Pepper (black) 2 Pinch(s)
Basil (fresh or dried)Basil (fresh or dried) 1 Teaspoon
Garlic powderGarlic powder 1 Knife tip(s)
Lentils (raw)Lentils (raw) 80 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 100 g
Tomatoes (strained)Tomatoes (strained) 200 g
Italian herbsItalian herbs 1 Teaspoon
Soy fettuccine , ribbon noodles (raw)Soy fettuccine , ribbon noodles (raw) 50 g


Step 1:
Peel and finely dice the onion and carrot. Rinse the mushrooms well, brush them if necessary and also dice them. Wash the cherry tomatoes well and cut them in half. Drain and rinse the lentils in a colander.
Step 2:
Now heat the oil in a pan and sauté the onion and carrot cubes and the mushrooms. Now add the tomato halves, the garlic powder, the strained tomatoes and the lentils and cook everything together for about 8 min on low heat. Meanwhile, put a pot of hot salted water on and cook the soy fettuccine in it according to the package instructions (takes about 4-5min), then drain it and keep it warm.
Step 3:
Then the boiled down Bolognese now with the vinegar, the herbs and salt and pepper to taste and season.
Step 4:
Now put the soy fettuccine in a plate and serve with the finished lentil bolognese. If you like, you can also mix the fettuccine with the lentil bolognese already in the pan and then serve it. Enjoy.

Macronutrient distribution:

The recipe Soy fettuccine with lentil bolognese is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
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