Lentil and Vegetable Bolognese Sauce

Lentil and Vegetable Bolognese Sauce

4.2 203 ratings

Prep. 5 min

Total 45 min

4 portions

Ingredients

red split lentils
150 g
water
700 g
onions quartered
80 g
olive oil
1 Tbsp
garlic cloves
2
tomatoes, tinned
400 g
courgettes sliced
150 g
button mushrooms halved
50 g
tomato purée to taste
2 - 3 Tbsp
dried oregano
½ tsp
fine sea salt
¾ tsp
ground black pepper
¼ tsp
fresh basil leaves finely sliced
3 sprigs

Nutrition per 1 portion

Calories 201 kcal / 841 kJ

Protein 11.7 g

Fat 4.7 g

Carbohydrates 28 g

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