6 portions
Time: Less than 45 minutes

Bolognese
1 onion
2 cloves of garlic
2 carrots
About 200 g celeriac
2 tbsp olive oil
1/2 dl tomato purée
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tins (390g each) whole peeled tomatoes
1 1/2 dl dried red lentils
2 vegetable stock cubes
2 dl soy sauce
5 dl water
Salt and black pepper
1 pot living basil
4 portions of spaghetti

Salad          
1 red onion
3 tomatoes
65g rocket

1. Bolognese: Peel the onion, garlic, carrots and celeriac. Finely chop the onion and garlic and grate the carrots and celeriac on the side of the grater with the large holes.

2. Fry the vegetables in the oil in a pan until browned. Stir in the tomato purée and herbs and cook for a few more minutes. Add the tomatoes (crushing them slightly), stock cube, soy sauce and water. Simmer for about 20 minutes. Season with salt and pepper.

3. Cut the basil into thin strips and stir in just before serving.

4. Boil the spaghetti according to the directions on the packet.

5. Salad: Peel the onion and slice it and the tomatoes. Toss the tomatoes and onion with the rocket.

6. Spaghetti with lentil bolognese and salad.

Nutritional value per portion:
Calories: 1874 kJ/448 calories
Protein: 17.9 g
Fat: 6.4 g
Carbohydrates: 73.6 g
Salt: 3.1 g

CO2e-: 0 - 0.7 kg per person

For everyone:
Check the list of ingredients in the stock.
Free from milk protein and lactose.
Make it gluten-free: Choose gluten-free pasta.
Make it egg-free: Choose egg-free pasta.