Lentil and Vegetable Bolognese Sauce
TM5 TM6

Lentil and Vegetable Bolognese Sauce

4.7 (3 ratings)

Ingredients

  • 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

Nutrition
per 1 portion
Calories
841 kJ / 201 kcal
Protein
11.7 g
Carbohydrates
28 g
Fat
4.7 g

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