Lentil and Mushroom Bolognese

Lentil and Mushroom Bolognese

★★★★★ (2)

Serves: 6

Prep: 15 mins

Cook: 25 mins

A nutritious vegetable packed meal that the whole family will love.

Ingredients

500 g pasta (preferably whole wheat/pulse pasta)

1 brown onion, chopped

1 tsp garlic, crushed

1/2 cup carrot, chopped

1/2 cup celery, chopped

2 cups mushroom, chopped

400 g canned lentils, rinsed

400 g canned diced tomatoes

1 tbsp fresh parsley, chopped

parmesan cheese, grated for garnish

extra virgin olive oil, for cooking

Method

Bring a large pot of salted water to a boil. Add pasta and cook as per packet instructions. Drain and rinse under cold water to stop cooking. Set aside.
In a heavy based saucepan over medium heat, drizzle olive oil and saute onions, garlic, carrots, and celery for 5-6 minutes. Add the mushrooms, lentils and canned tomatoes. Bring to a simmer and cook until sauce has reduced slightly and flavours have infused. Add pasta to bolognese, toss to combine and heat through.
Serve with chopped parsley and grated parmesan cheese.

More about this recipe

Nutrition per serving
Calories 465.59kcal/1948.02kj
Total Fat 3.27g
Carbs 87.4g
Sugars 4.2g
Protein 19.31g
Sodium 159.24mg
Fibre 8.65g

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2 RATINGS FOR Lentil and Mushroom Bolognese

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★★★★★

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Lentil and Mushroom Bolognese