Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 1 tsp fine sea salt
- 1 garlic clove
- 6 sprigs fresh rosemary, leaves only
- 100 g onions, quartered
- 75 g carrots, cut in pieces (2 cm)
- 75 g celery, cut in pieces (2 cm)
- 20 g olive oil
- 100 g red lentils
- 200 g roasted red peppers, preserved, drained, sliced
- 100 g sun-blush tomatoes
- 400 g tinned chopped tomatoes
- 300 g water
-
½
vegetable stock cube (for 0.5 l), crumbled (see tip)
or ½ tsp vegetable stock paste, homemade - 300 g dried tagliatelle (see tip)
- 200 g kale, thick stalks removed, chopped
- 10 g vegan cheese, grated
- Nutrition
- per 1 portion
- Calories
- 2680 kJ / 639 kcal
- Protein
- 22 g
- Carbohydrates
- 78 g
- Fat
- 23 g
- Saturated Fat
- 3 g
- Sodium
- 1344 mg
In Collections
Alternative recipes
Vegan Lentil Lasagne
2 Std. 20 Min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1 Std.
Indian-spiced Roast Butternut and Chickpea Curry
45min
Jackfruit and Bean Chilli with Spicy Avocado Purée
30 Min
Chickpea, Squash and Kale Stew
45min
Vegan Paella with Smoked Tofu
25 Min
Sweet Potato and Spinach Curry with Cauliflower Rice
40min
Lentil and Vegetable Bolognese Sauce
45min
Wholewheat Spaghetti with Avocado Sauce and Vegan 'Parmesan'
25 Min
Baked Penne with Vegetables
1h 5min
Vegetarian Chilli
35 Min
Root Vegetable Hotpot with Harissa
40min