Lentil Bolognese
Author: uP_00PDN1zo
This is a delicious and low-fat alternative to a traditional meat-based bolognese sauce.
  • 400 g (14 oz) tin of chopped tomatoes
  • 115 g (4 oz) red lentils (or other lentils)
  • 2 sticks of celery, finely diced
  • 2 carrots, finely diced
  • 1 onion, finely diced
  • 2 tbsp tomato paste
  • 1 tbsp dried oregano
  • 2 garlic cloves, crushed
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • Spaghetti or other pasta to serve
  1. Heat the oil in a pan over a medium heat. Add the onions, carrots, celery and garlic. Cook gently for about 5 minutes until the vegetables start to soften.
  2. Add the tomatoes, tomato paste, oregano, lentils and crumble in the stock cube.
  3. Add 450 ml (16 fl oz) of water and bring to the boil. Simmer partly covered for about 20 minutes until the sauce thickens.
  4. Season with salt and pepper before serving.
Calories: 221 Fat: 0.0 Sugar: 7.2 Fiber: 12.5 Protein: 9.8 Cholesterol: 0.2
Titli's Tips
Serve with a pasta of your choice and sprinkle with a little fresh parsley for a wholesome and delicious meal.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/lentil-bolognese