Lentil Bolognese
Serves 10
Calories: 209kcal
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
396 calories
44 g
0 g
18 g
17 g
1 g
197 g
47 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
197g
Servings
10
Amount Per Serving
Calories 396
Calories from Fat 159
% Daily Value *
Total Fat 18g
28%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 44g
15%
Dietary Fiber 18g
72%
Sugars 7g
Protein 17g
Vitamin A
29%
Vitamin C
17%
Calcium
7%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1/2 cup walnuts, you can lightly roast them if you prefer.
  2. • 2 tablespoons vegetable oil
  3. • 1 medium brown or yellow onion, finely chopped
  4. • 1 medium carrot, finely chopped
  5. • 1 celery stick, finely chopped (optional)
  6. • 2 cups of diced mushrooms (optional)
  7. • 2 garlic cloves, minced
  8. • 1 tablespoon dried basil
  9. • 1/2 teaspoon chili powder
  10. • 600g of tomato sauce or can diced tomatoes
  11. • 500g cooked lentils
  12. • 3/4 cup water or bone broth or broth of choice
  13. • 1/2 cup sliced sun dried tomatoes, after removing it from oil
  14. • 3 tablespoons of tomato paste
  15. • 1 teaspoon balsamic vinegar
  16. • Salt and pepper to taste
  17. • pasta of choice
Instructions
  1. 1. Toast walnuts in a large pot over low heat (no oil), stirring regularly until walnuts become fragrant and slightly little darker (around 5 minutes). Transfer toasted walnuts to a small bowl and allow them to cool. Once cooled, crush toasted walnuts and set aside.
  2. 2. Add oil to a large pot, heat to medium, and add finely diced onion, carrot and celery. Once onion turns golden brown, add minced garlic, dried basil, and chili flakes. Add Mushrooms if using.
  3. 3. Stir well and cook vegetables further for 2-3 minutes.
  4. 4. Pour tomatoes, lentils, water, tomato paste, balsamic glaze, crushed walnuts and a pinch of salt into the pot, stir well to combine with onion mixture.
  5. 5. If batch cooking and you doubled amounts remove some lentil mix aside and put in Tupperware box to cool before adding broth.
  6. 6. Add broth until desired consistency. Lower heat and allow mixture to simmer for 15 to 20 minutes, stir occasionally.
  7. 7. Add sundried tomatoes. If you don’t like texture of sundried tomatoes you can omit or add with lentils and leave to cook for softer texture.
  8. 8. While the lentil bolognese mixture is simmering, start preparing pasta. Fill a large pot with water and a pinch of salt. Bring to a boil. Cook pasta according to package instructions. Drain and set aside.
  9. 9. Back to the lentil bolognese; before serving, taste adjust seasoning to suit your taste. Then scoop the lentil bolognese into pot of cooked pasta. Stir to combine sauce and pasta.
  10. 10. Or alternatively you can add one scoop to a bowl of plain pasta if you prefer.
Notes
  1. This is a very ‘laissez-faire’ recipe and you can use or add any combination of vegetables you have…
  2. You can add roasted aubergines for a lentil moussaka.
beta
calories
396
fat
18g
protein
17g
carbs
44g
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Sincerely Suki https://sincerelysuki.com/

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