Clean the carrots, cauliflower and beetroot and cut them into small cubes.
Cook them with the lentils in the stock until done. Season with balsamic vinegar, oregano and rosemary.
Mix into a sauce and season with salt and pepper.
Boil the spaghetti in lightly salted water. Drain and serve with the sauce.
Serving Size 1 portie = 150g spaghetti met de helft van de saus
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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