Fetuccini with lentil bolognese sauce

90 min
Type of dish: Pastas, Vegetables, Legumes
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.05 kg
Carrots 0.05 kg
Leek 0.05 ud
Garlic, bulb 1.5 ud
White wine 0.05 l
Tomato sauce 0.5 l
Parsley 12.5 g
Elaboration

For this recipe, the following preparations are necessary:

  • Tomato sauce.
  • Cook the fettuccini uncovered with plenty of water and place on a tray.
  • Cook the lentils until they are tender and drain.
  • Soften the vegetables starting with the hardest (carrot, onion, leek and garlic all cut into brunoise), add white wine and allow it to reduce. Add the tomato sauce and the lentils.
  • Add salt and pepper to taste and place on a tray.

SERVING

  • Heat the pasta and the lentil bolognese sauce separately. Place the fetuccini on the plate forming the shape of a crown and place the bolognese in the middle.
  • Sprinkle over some parsley cut into brunoise.
Nutritional information (1 portion)
Fiber 17.88 g
Saturates 1.06 g
Monounsaturated fatty acids 1.06 g
Polyunsaturated fatty acids 3.51 g
Cholesterol 30.02 mg
Calcium 220.76 mg
Iron 9.71 mg
Zinc 3.64 mg
Vitamin A 164.0 ug
Vitamin C 58.33 g
Folic acid 133.84 ug
Salt (Sodium) 68.79 mg
Sugars 9.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.