Spaghetti with lentil bolognese

Spaghetti with lentil bolognese

Total: 30 min. | Active: 30 min.
Nutritional value / person: 634 kcal
, Fat: 7 g
, Carbohydrate: 102 g
, Protein: 31 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


80 g beluga lentils (beluga)
water, boiling
¼ tsp salt


½ tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
1 tbsp tomato puree
1 tin chopped tomatoes (approx. 400 g)
1 dl water
¾ tsp salt
a little pepper


200 g spaghetti
salted water, boiling
50 g feta, crumbled
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How it's done

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Cook the lentils in boiling water for approx. 15 mins. until just soft. Drain the water, salt the lentils, set aside.


Heat the oil in a pan. Add the onions and garlic, sauté for approx. 2 mins. Add the tomato puree and cook for approx. 1 min. Add the tomatoes and water, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 15 mins., stirring occasionally. Add the reserved lentils, season.


Cook the spaghetti in boiling salted water until al dente, drain and serve with the sauce, sprinkle the feta on top.

Good to know
Tip: Mix 1 tsp of dried oregano into the tomato sauce.


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