← Back to the recipe collection
Vegan
Pasta with lentil and tomato sauce
An everyday favourite where green lentils and grated carrots make the tomato sauce extra hearty. Oregano and Japanese soy sauce add depth; serve with pasta.
◷ Under 30 minutees
🍽 4 portioner servings
✦ Enkel
YOU WILL NEED
Ingredients
- 1 pack cooked green lentils (380 g)
- 3 carrots
- 2 tbsp olive oil
- 3 tbsp tomato purée
- 390 g vegan soy-based Bolognese sauce
- 200 ml water
- 2 tsp dried oregano
- 1 tbsp Japanese soy sauce
- Salt and black pepper
- Vegan pasta for 4 servings
- Salad to serve
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Rinse and drain the lentils. Peel and coarsely grate the carrots. Sauté the carrots in olive oil for a few minutes. Add the tomato purée and cook for another minute. Stir in the vegan Bolognese sauce, water, oregano, soy sauce and lentils. Simmer for about 10 minutes. Season with salt and pepper. Cook the pasta according to the packet instructions and serve with the rich lentil sauce and salad.
A DELICIOUS FINISH
What should you serve with it?
🍷
Alcohol-freeBlood orange and rosemary
Fresh citrus notes cut through the richness of the tomato sauce.
🥂
ALCOHOL-FREE OPTIONBlood orange juice topped up with sparkling water.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
←
