Quinoa lentil bolognese

Name: Quinoa lentil bolognese
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tbsp light olive or rapeseed oil; 1 onion, chopped; 1-2 garlic cloves, crushed; 1 large carrot, diced; 1 courgette, diced; 125g dried brown or puy lentils; 400ml vegetable stock; 200g chopped tomatoes; 1 tbsp tomato puree; 1 tsp dried mixed herbs; 125g quinoa

2 steps

Updated at: Fri, 16 Feb 2024 01:03:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories594.3 kcal (30%)

Total Fat12.4 g (18%)

Carbs97.1 g (37%)

Sugars8.7 g (10%)

Protein27.8 g (56%)

Sodium754.4 mg (38%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbsplight olive oil

125gdried brown lentils

or puy

400mlvegetable stock

200gchopped tomatoes

1 Tbsptomato puree

1 tspdried mixed herbs

125gquinoa

Instructions

Step 1

Heat the olive oil in a large pan and fry the onion for 3-4 minutes until softened. Add the garlic, carrots and courgette and coik for 2-3 minutes. Add the lentils, stock, chopped tomatoes and tomato puree and stir. Bring to the boil, cover and leave to simmer gently for about 30 minutes until the lentils are tender but not mushy and the sauce has thickened. Add a little more water or stock if it starts to stick to the pan.

Step 2

Meanwhile simmer the quinoa in 350ml water for 20 minutes until tender. Season with salt and freshly ground pepper. Spoon into bowls and top with the lentil sauce and some grated cheese, if you like. Serve with steamed broccoli.

Notes

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