Veggie bolognese

Veggie bolognese

4.1 23 ratings

Prep. 15 min

Total 3 h

6 portions

Ingredients

red lentils or lentils of choice (see Tips)
200 g
dried mushrooms of choice (optional)
20 g
water
1380 g
fresh mushrooms cut into quarters
300 g
extra virgin olive oil
40 g
onion cut into wedges (3-4 cm)
100 g
carrot cut into pieces (2-3 cm)
100 g
garlic cloves unpeeled and roughly chopped
3
red wine
50 g
vegetable peelings and trimmings, cut into pieces (2 cm - see Tips)
100 g
fresh oregano leaves only (see Tips)
3 sprigs
wakame flakes (see Tips)
1 tbsp
tomato paste
80 g
Vegetable stock paste (see Tips)
2 tsp
tomatoes cut into pieces (2-3 cm)
3
sea salt
¼ tsp
ground black pepper
¼ tsp
cooked pasta of choice (see Tips)
Parmesan cheese grated, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 148.9 mg

Protein 11.9 g

Calories 1046.8 kJ / 250.2 kcal

Fat 7.5 g

Fibre 7.3 g

Saturated Fat 1.2 g

Carbohydrates 35.5 g

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