A flavorful vegetarian twist on a classic spaghetti dish.
Spaghetti has been a beloved dish in many Belgian kitchens for years, often served with a rich Bolognese sauce. But why not stray from the traditional path and try a nutritious, vegetarian version? This vegetarian spaghetti with lentils and feta is not only delicious, but also surprisingly filling thanks to the protein-rich lentils. They provide a healthy and eco-friendly alternative to meat, making this dish perfect for those looking to eat more consciously.
In these times, where sustainability and health are at the forefront, more and more people are choosing vegetarian meals. This spaghetti offers a beautiful balance of savory flavors, thanks to the roasted pumpkin seeds and feta, and fresh notes of tomato and balsamic vinegar. It’s also an ideal way to increase your vegetable intake without compromising on flavor or texture. Lentils are not only rich in fiber and protein, but they also add a delightful "bite" to this dish.
This recipe is easy to prepare, making it perfect for a busy weeknight or a cozy dinner with friends. The roasted pumpkin seeds and feta give it a refined finish that will surprise everyone at the table. Moreover, the ingredients are locally available and easy to find, making it not only tasty but also practical.
Whether you've been eating vegetarian for a while or just want to try something new, this spaghetti will undoubtedly have you coming back for more. The combination of nutritious lentils, fresh vegetables, and the lightly salty taste of feta makes for a delicious meal that will appeal to both vegetarians and meat lovers alike.
Vegetarian spaghetti bolognese
| Category: | Pasta |
| Cooking Time: | 35 min |
| Portions: |
4
|
| Kitchen: | Italian Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
160 gr Lentils
-
2 Onions
-
30 gr Pumpkin seeds
-
4 cloves Garlic
-
500 gr Cherry tomatoes
-
2 Carrots
-
2 tsp Dried oregano
-
280 gr Tomato paste
-
150 gr Feta cheese
-
360 gr Whole grain spaghetti
-
2 tbsp Olive oil
-
3 tbsp Fine sugar
-
1 tbsp Black balsamic vinegar
-
1 cube Vegetable broth
Instructions:
Cook the lentils
Rinse the lentils under cold water. Place them in a pot with a pinch of salt and approximately 200 ml of water per person. Bring to a boil, reduce the heat, and let the lentils simmer for 25 minutes with the lid on the pot.
Cook the spaghetti
In another pot, bring 500 ml of salted water per person to a boil. Add the spaghetti once the water is boiling and cook until al dente, approximately 9 minutes. Drain and set aside.
Toast the pumpkin seeds
Heat a dry pan over high heat and toast the pumpkin seeds until they start popping. Remove them from the pan and set aside for later.
Prepare the vegetables
Finely chop the onions and mince the garlic. Halve the cherry tomatoes and dice the carrots into small cubes (brunoise).
Sauté the vegetables
Heat a drizzle of olive oil in the same pan and sauté the onions and garlic for 2 minutes until they become translucent. Add the carrots, oregano, and tomato paste, stirring for 1 minute.
Make the sauce
Pour 100 ml of hot water per person into the pan. Crumble the vegetable stock cube into the mixture and add the balsamic vinegar, sugar, pepper, and salt. Let the sauce simmer on low heat with the lid on for 10 minutes. Add the cherry tomatoes halfway through. If the sauce becomes too thick, add a little more water.
Combine the lentils
Add the cooked lentils to the sauce and stir well. Let everything warm through gently for another 1-2 minutes.
Combine the ingredients
Mix the spaghetti and half of the crumbled feta into the sauce. Stir everything together to distribute the flavors evenly.
Finishing and serving
Divide the spaghetti onto plates. Garnish with the toasted pumpkin seeds and the remaining feta. Drizzle with extra virgin olive oil to taste for extra flavor.
