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Lentil Bolognese
Ingredients
2 Drizzle extra virgin olive oil
1 brown onion
1 carrot
1 zucchini
1 red capsicum
2 tbsp salt reduced tomato paste salt reduced
2 tsp mixed dried herbs
2 400g tin diced tomatoes
5 button mushrooms
2 400g tins of brown lentils
200 g wholegrain noodles
Instructions
- Prepare the vegetables and put these to the side until needed – finely dice the onion, chop the mushroom and capsicum into small pieces, grate the carrot and zucchini, and drain and rinse the lentils
- Heat oil in a frying pan over a medium heat. Add onion and cook for 3 minutes or until softened
- Add all other ingredients except the noodles to the pan and bring to a boil, reduce heat and simmer for 10 minutes
- Put the noodles in a bowl and pour over boiling water, sit for 2 minutes and then drain
- Place the noodles on a plate and top with the lentil bolognese
Nutrition
Calories: 460kcalCarbohydrates: 57gProtein: 23gFat: 12gSodium: 680mgFiber: 20gCalcium: 151mg
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