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Lentil and Vegetable Bolognese Sauce

Lentil and Vegetable Bolognese Sauce
4.2 257 ratings
Prep. 5 min
Total 45 min
4 portions
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Ingredients

  • red split lentils
    150 g
  • water
    700 g
  • onions quartered
    80 g
  • olive oil
    1 Tbsp
  • garlic cloves
    2
  • tomatoes, tinned
    400 g
  • courgettes sliced
    150 g
  • button mushrooms halved
    50 g
  • tomato purée to taste
    2 - 3 Tbsp
  • dried oregano
    ½ tsp
  • fine sea salt
    ¾ tsp
  • ground black pepper
    ¼ tsp
  • fresh basil leaves finely sliced
    3 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 11.7 g
Calories 841 kJ / 201 kcal
Fat 4.7 g
Carbohydrates 28 g

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