Spaghetti with vegetable bolognese

Ingredients for 1 servings:

• 80 g wholemeal spelled pasta (spaghetti)
• some sea salt
• 65 g carrot(s)
• 40 g bell pepper(s), red
• 40 g bell pepper(s), yellow
• ½ garlic clove(s)
• 20 ml extra virgin olive oil
• 5 g tomato paste
• 100 g pizza tomatoes from the can
• 40 g lentils, red
• 5 g raw cane sugar
• some basil, fresh
• some pepper, black
• some paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

suitable for meta-type Delta

Cook the spaghetti in salted water according to the package instructions. Peel the carrots, wash the bell peppers, remove the seeds, and cut everything into small cubes. Peel and finely chop the garlic. Heat the oil in a pan and briefly sauté the carrots and bell peppers. Then add the garlic, lentils, and tomato paste and sauté briefly. Add the pizza tomatoes and season with sugar. Simmer over low heat for about 10 minutes, until the vegetables and lentils are tender. Wash the basil and set aside a few leaves for garnish. Finely chop the rest and add to the vegetable Bolognese. Season to taste with salt, pepper, and paprika. Serve the spaghetti with the vegetable Bolognese and garnish with the basil leaves.