Spaghetti bolognese

CO2 per
0,2 kg CO2e
image/svg+xml Serves: 4-6 ppl
image/svg+xml 45 minutes


  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • Rapeseed oil for frying
  • 2 cloves of garlic
  • 200 ml black beluga lentils, uncooked
  • 2 tins of chopped tomatoes (800g)
  • 150 ml water
  • 1 vegetable stock cube
  • ½ tbsp balsamic vinegar
  • ½-1 tbsp dried oregano or other dried/fresh herbs
  • 100-150 ml plant-based Greek style yoghurt
  • Salt (optional) and coarse ground black pepper for seasoning

To serve

  • Spaghetti

Nutritional value per portion:

Energy (kcal): 444
Fat (g): 8.5
Saturates (g): 0.8
Carbs (g): 70.5
Sugar (g): 8.9
Fibre (g): 8.5
Protein (g): 16.7
Salt (g): 0.8


  1. Finely chop the onion, carrot and celery. Heat 2 tbsp of rapeseed oil in a pan and fry the vegetables for about 10 minutes, until soft. Finely chop the garlic and add at the end to fry for a couple of minutes.
  2. Add the lentils, chopped tomatoes, water, vegetable stock cube, balsamic vinegar, oregano, salt and pepper. Leave to simmer with a lid on for about 25 minutes, until lentils are al dente soft.
  3. Stir once in a while to avoid the lentils sticking to the bottom of the pot. The sauce should be quite thick when ready, but add more water if needed.
  4. Cook the spaghetti according to instructions on pack.
  5. When the lentils are cooked and ready, add in the plant-based Greek Style yoghurt and blend about half of the sauce with a hand-held mixer, leaving the other half with the lentils intact. Finally mix the two together. Taste and adjust seasoning if needed.


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