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Lentil and Vegetable Bolognese Sauce
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- 150 g red split lentils
- 700 g water
- 80 g onions, quartered
- 1 Tbsp olive oil
- 2 garlic cloves
- 400 g tinned tomatoes
- 150 g courgettes, sliced
- 50 g button mushrooms, halved
- 2 - 3 Tbsp tomato purée, to taste
- ½ tsp dried oregano
- ¾ tsp fine sea salt
- ¼ tsp ground black pepper
- 3 sprigs fresh basil leaves, finely sliced
- per 1 portion
- 841 kJ / 201 kcal
- 11.7 g
- 28 g
- 4.7 g
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