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Lentil Bolognese

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Ingredients

Adjust Servings:
120g Red lentils, rinsed
1 Finely chopped onion
3 Garlic clove, crushed Cloves vary, so if they are small use 4
2 Celery sticks, finely chopped
2 Carrot, grated
6 large or 9 small Mushrooms, chopped
200ml Water or stock
400g Tomato passata
1 tablespoon Tomato Puree
1 teaspoon Dried oregano or thyme Alternatively, use 1 tablespoon of fresh herbs instead.
1 teaspoon Dried basil
1 tablespoon Low sodium Worcestershire sauce Alternatively use tamari
4 tablespoons (optional) Red Wine
To taste Ground Black Pepper
2 Bay leaves

Lentil Bolognese

Features:
  • Contains Celery
  • Contains Sesame
  • Gluten Free
  • 45 minutes
  • Serves 4
  • Medium

Ingredients

Directions

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This recipe is a great way to get vitamins, minerals, fibre, essential amino acids and flavonoids into your diet. It can be on the table in 45 minutes, stored in the fridge for up to 4 days and can be served in so many ways, both hot and cold. Can also be used as a base for shepherd’s pie or lasagne.

Serve the lentil bolognese with/on one of the following:

  • Bed of cabbage (approx. 2g per 100g)
  • Whole grain brown rice (approx. 29g per 100g, cooked)
  • Cauliflower rice (approx. 2g per 100g)
  • Spiralised courgette (approx. 1.5g per 100g)
  • Jacket potato (approx. 21g per 100g, cooked)
  • As base for shepherds’ pie
  • Cold in little gem lettuce leaves

Steps

1
Done

In a large saucepan or wok, gently fry the onion, garlic, celery, mushrooms and carrots for a few minutes.

2
Done

Add in all the other ingredients, bring to the boil and simmer for 30 minutes or until the lentils are soft.

3
Done

Serve in bowls with or on one of the following:

Bed of cabbage
Whole grain brown rice
Cauliflower rice
Spiralised courgette
Jacket potato (approx. 21g carbohydrate per 100g)
As part of shepherds’ pie
Cold in little gem lettuce leaves

4
Done

ALLERGY ADVICE: For allergens, see ingredients in CAPS
Passata (31.9%), Water (15.9%), Onions (11.9%), Mushrooms (10.2%), Red Lentils (9.6%), Carrots (9.6%), CELERY (5.6%) (CELERY), Red Wine (1.6%) (SULPHITES), Tomato Puree (1.4%), Garlic (0.72%), LEA & PERRINS Worcestershire Sauce 150ml (0.72%) [Malt Vinegar (from BARLEY), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (FISH), Tamarind Extract, Onions, Garlic, Spice, Flavourings], Olive Oil (0.64%), Dried Bay Leaf (0.16%), Dried Oregano (0.14%), Dried Basil (0.06%)

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