Red Lentil Bolognese
Red lentil Bolognese is a really quick and easy vegetarian alternative to meat Bolognese which tastes amazing!
Servings 4 people
Calories 370kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot shredded
- 75 g button mushrooms sliced
- 100 g red split lentils
- 600 ml vegetable stock
- 2 tablespoon tomato puree
- 800 g (2 x 400g) tins of chopped tomatoes
- 3 cloves garlic crushed
- Pinch of mixed herbs
- Freshly ground salt and pepper.
- 200 g wholewheat spaghetti
- Parmesan cheese grated
Instructions
- Heat oil gently and saute onion, carrot and mushrooms for approximately 4 – 5 minutes.
- Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic and herbs.
- Bring to a simmer for 25 - 30 minutes to an hour. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente.
- Season to taste.
- Cook spaghetti in boiling, salted water for 10 – 15 minutes, drain.
- Divide spaghetti between plates, top with the red lentil Bolognese and sprinkle with the Parmesan cheese.
Nutrition
Calories: 370kcal | Carbohydrates: 67.7g | Protein: 15.8g | Fat: 5.2g | Saturated Fat: 0.8g | Sodium: 1161mg | Fiber: 9.9g | Sugar: 9.9g | Vitamin A: 950IU | Vitamin C: 43.7mg | Calcium: 120mg | Iron: 4mg