Green Lentil Bolognese
This flavorful Green Lentil Bolognese is made with easy to find ingredients in 30 minutes. Serve as dinner with spaghetti, potatoes or bread.
Servings: 4 people
Calories: 889kcal
Equipment
- Saucepan
Ingredients
- 200 g of green lentils (washed)
- 1 can of chopped tomatoes
- 2-3 tablespoon tomato puree
- Salt to taste
- Pepper to taste
- 1-2 teaspoon of Worcester sauce
- 1-2 teaspoon of vinegar
- ½ onion
- 2 cloves garlic (crushed)
- A pinch of oregano
- 1 cup of vegetable stock
- A splash of vegetable oil
Instructions
- Heat oil in a large saucepan. Add chopped onions and garlic. Cook on a low heat for a few minutes or until soft.
- Pour in chopped tomatoes and vegetable stock. Add tomato puree, vinegar, worcester sauce, salt to taste, pepper to taste and a pinch of oregano to the saucepan and stir. Bring to a boil and leave to cook on medium heat for 6-8 minutes.
- Add lentils to the sauce pan and bring to a boil and adjust the seasoning if necessary. Cook on a low/medium heat for 10-12 minutes and stir from time to time until lentils are soft.
Notes
- Cooking: It’s key to keep a bit of bite for the perfect texture in this dish.
- Lentils: Be sure to check the package instructions before cooking, as some lentils require a rinse, while others may need a soak. Following those little details makes all the difference for a tasty result.
- Pasta: This green lentil bolognese pairs well with almost anything; toss it with penne, swirl it into linguine, or spoon it over potatoes or rice.
Nutrition
Serving: 272g | Calories: 889kcal | Carbohydrates: 21.96g | Protein: 7.33g | Fat: 91.87g | Saturated Fat: 74.138g | Polyunsaturated Fat: 1.899g | Monounsaturated Fat: 10.64g | Sodium: 111mg | Potassium: 474mg | Fiber: 3g | Sugar: 3.84g | Vitamin A: 538IU | Vitamin C: 51.6mg | Calcium: 51mg | Iron: 2.95mg