Lentil Bolognese

Name: Lentil Bolognese
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 medium onions, diced; 2 cloves garlic, minced; 2 large carrots, peeled and diced; 2 sticks of celery, diced; 300g mushrooms, sliced; 2 medium pepper, diced; 400g tin chopped tomatoes; 150g red lentils; 300g silken tofu; 2 tbsp tomato purée; 1 tbsp balsamic vinegar; 1 tsp dried oregano; A pinch of salt; Olive oil, for cooking

4 steps

Prep:35minCook:35min

Updated at: Tue, 12 Sep 2023 19:38:19 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories273.6 kcal (14%)

Total Fat4.6 g (7%)

Carbs43.7 g (17%)

Sugars9.7 g (11%)

Protein19.5 g (39%)

Sodium240.9 mg (12%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

large, peeled and diced

2 stickscelery

300gmushrooms

400gtin chopped tomatoes

150gred lentils

300gsilken tofu

2 Tbsptomato purée

1 Tbspbalsamic vinegar

1 tspdried oregano

salt

olive oil

for cooking

Instructions

Step 1

Heat some oil in a saucepan on medium heat and toss in the onion, carrots and celery. Fry for 3 minutes until softening before adding in the mushrooms, peppers and garlic. Fry for a further 3 minutes.

Step 2

Add in the lentils and mix constantly for 2 minutes. Meanwhile add the tofu and tomato purée to a blender and blitz until smooth before adding to the vegetables along with the herbs and tomatoes. Add a splash of water to the blender to ensure that all the liquid has been captured and then pour it into the sauce.

Step 3

Bring to the boil and then simmer for 25 minutes, mixing occasionally to ensure that nothing is sticking.

Step 4

Turn off the heat and stir in the balsamic vinegar and salt before serving.