Lentil Bolognese

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (409.9 g)
  • Calories 731.8
  • Total Fat - 23.1 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 2.5 mg
  • Sodium - 1114.4 mg
  • Total Carbohydrate - 113 g
  • Dietary Fiber - 10 g
  • Sugars - 12.6 g
  • Protein - 17.3 g
  • Calcium - 105.4 mg
  • Iron - 5.4 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 1 mg

Step 1

Cook pasta in a stockpot of boiling, salted water until tender and then drain and cover to keep warm.

Step 2

Heat oil in the same stockpot over a medium heat and add onion, garlic, carrot and celery and cook, stirring occasionally for about 5 minutes, or until soft.

Step 3

Add lentils, sauce and 1/2 cup water and stir until combined and then bring to boil, then cover with lid and cook, stirring occasionally for about 10 mins, or until slightly thickened.

Step 4

Return pasta to the stockpot with the parsley and season with salt and pepper and toss to combine. (personally I would put the pasta into the frypan with the sauce and toss to combine)

Step 5

Serve with parmesan

Tips & Variations


No special items needed.

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