Vegetarian lentil bolognese
This Bolognese sauce is a great addition to pasta or as a pie filling. Any way you eat it you'll enjoy it.
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
Method
- In a large saucepan add the oil, onion and carrot. Sauté gently until the vegetables are soft
- Meanwhile boil the lentils in plenty of water until tender then drain and set aside
- When vegetables have softened add the mushroom and garlic and continue to cook until mushrooms have softened
- Once mushrooms are soft add canned tomatoes, tomato paste and vegetable stock and cook until the sauce has thickened
- Once thickened add drained lentils and capsicums and continue to cook until the capsicums have cooked to your liking
- If the sauce is getting too dry simply add a little more water to reach the desired consistency
-
1 tbsp
-
½
onion, finely diced
-
½
carrot, finely diced
-
¾ cup
dried brown lentils
-
1½ cups
mushroom, sliced
-
400g
tomatoes, chopped
-
1 tbsp
tomato paste, reduced-salt
-
½ cup
vegetable stock, reduced-salt
-
½
red capsicum, chopped
-
½
green capsicum, chopped
Per serve
-
Energy
728kJ
-
Total Fat
5.4g
-
Saturated Fat
0.9g
-
Total Carbohydrate
22.1g
-
Sugars
8.5g
-
Total Fat
5.5g
-
Sodium
233mg
Method
- In a large saucepan add the oil, onion and carrot. Sauté gently until the vegetables are soft
- Meanwhile boil the lentils in plenty of water until tender then drain and set aside
- When vegetables have softened add the mushroom and garlic and continue to cook until mushrooms have softened
- Once mushrooms are soft add canned tomatoes, tomato paste and vegetable stock and cook until the sauce has thickened
- Once thickened add drained lentils and capsicums and continue to cook until the capsicums have cooked to your liking
- If the sauce is getting too dry simply add a little more water to reach the desired consistency
Method
- In a large saucepan add the oil, onion and carrot. Sauté gently until the vegetables are soft
- Meanwhile boil the lentils in plenty of water until tender then drain and set aside
- When vegetables have softened add the mushroom and garlic and continue to cook until mushrooms have softened
- Once mushrooms are soft add canned tomatoes, tomato paste and vegetable stock and cook until the sauce has thickened
- Once thickened add drained lentils and capsicums and continue to cook until the capsicums have cooked to your liking
- If the sauce is getting too dry simply add a little more water to reach the desired consistency
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