Recipes › Dinner

• Dinner
• 40 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Lentil bolognese

Vegan bolognese with red lentils, mushrooms and spaghetti.

Calories

606

Protein

28 g

Carbs

109 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 2 Celery
• 200 g Mushrooms
• 3 Garlic
• 200 g Red lentils, dry
• 800 g Chopped tomatoes, canned
• 2 tbsp Tomato purée
• 500 ml Vegetable stock
• 1 tsp Dried oregano
• 320 g Wholewheat pasta, dry

Contains: Celery, Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and finely chop the onion and carrots, finely chop the celery and mushrooms and crush the garlic. Rinse the lentils.
2. Heat the oil in a large pan and soften the onion, carrots, celery and mushrooms for 8 minutes. Add the garlic for 1 minute.
3. Add the lentils, tomatoes, tomato purée, stock and oregano. Simmer for 25 minutes, stirring now and then, until the lentils are soft and the sauce thick.
4. Meanwhile, cook the pasta according to the pack and drain.
5. Serve the sauce over the pasta. The sauce freezes well.

More dinner recipes

• Butter chicken608 kcal · 38 g protein · 50 min
• Chicken thighs with creamy spinach and mushrooms609 kcal · 59 g protein · 30 min
• Turkey meatballs in tomato sauce612 kcal · 40 g protein · 45 min
• Beef burrito bowl598 kcal · 40 g protein · 25 min
• Vegetable and chickpea tagine616 kcal · 19 g protein · 55 min
• Coq au vin-style chicken casserole595 kcal · 51 g protein · 1 hr 20 min

Find more like this

• Vegetarian recipes
• Vegan recipes
• Pescatarian recipes
• Dairy-free recipes
• Nut-free recipes
• Batch cooking recipes
• Italian recipes