Lentil Bolognese
Recipe: #34928
May 16, 2020
Categories: Beans, Spaghetti Carrot, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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