Lentil Bolognese
This is a delicious and low-fat alternative to a traditional meat-based bolognese sauce.
  Serves:  4       Print   FavoriteLoading Add to My Favourites
  • 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.
Titli's Tips
Serve with a pasta of your choice and sprinkle with a little fresh parsley for a wholesome and delicious meal.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 221 11%
Calories from Fat 0
Total Fat 0.0g 0%
Saturated Fat 1.1g 5%
Unsaturated Fat 6.2g
Amount Per Serving       % Daily Value
Total Carbohydrate 30.6g 10%
Dietary Fibre 12.5g 50%
Sugars 7.2g
Protein 9.8g 19%
Cholesterol 0.2mgs 0%
Percent Daily Values based on a 2,000 calorie diet.