dinner
Lentil Bolognese
A rich, meatless bolognese the family won't interrogate. Lentils carry the fiber; the long simmer carries the flavor.
Macros per serving
Calories
400
Protein
22g
Carbs
55g
Fat
10g
Fiber
12g
Per serving
Ingredients
- Dried brown or green lentils1.5 cups (300g)
- Crushed tomatoes2 cans (800g)
- Onion, carrot and celery, finely diced1 each
- Garlic, minced4 cloves
- Olive oil2 tbsp
- Spaghetti300g dry
- Dried oregano + a pinch of chili flakes2 tsp
- Veg stock2 cups (500ml)
Method
- 1
Soften the onion, carrot and celery in oil, 6-7 minutes - don't rush this, it's the flavor base.
- 2
Add garlic and oregano for 1 minute, then lentils, tomatoes and stock.
- 3
Simmer 25-30 minutes until the lentils are tender and the sauce is thick. Boil the pasta near the end.
- 4
Season well and serve over spaghetti. The sauce freezes perfectly for the next chaotic week.
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