Vegetarian Lentil and Mushroom Bolognese
Super healthy vegetarian Lentil and Mushroom Bolognese - full of flavour and can be made vegan too! Easy to make and freezes well - perfect mid week dinner.
Servings: 6 portions
Calories: 198kcal
Equipment
- Large Saucepan
Ingredients
- 250 grams red lentils
- 1 whole onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, diced
- 300 grams mushrooms, sliced
- 2 tbsp tomato paste
- 400 grams tin chopped tomatoes
- 500 ml vegetable stock
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried rosemary
- 1 tbsp light soy sauce
- olive oil and salt & pepper
Instructions
- Heat a glug of olive oil in a large saucepan over a medium-high heat then add the onion and fry until soft, about 3-4 minutes.
- Add the carrots, celery and garlic, stir and fry for another 2-3 minutes.
- Stir in the lentils, then add the mushrooms, dried herbs and tomato paste.
- Pour over the stock, the full tin of tomatoes then fill the empty tomato tin with water and pour that in too.
- Add the soy sauce then stir everything together well, season with salt and pepper and bring to the boil.
- Simmer over a low heat for 40 minutes, stirring regularly.
- Serve over your favourite pasta with a sprinkle of grated cheese.
- Can be frozen for up to 2 months - allow to defrost and then reheat in a saucepan with a splash of hot water.
Nutrition
Calories: 198kcal | Carbohydrates: 36g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 861mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2022IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 4mg