Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
44
High
Nutrition per serving
Calories541.5 kcal (27%)
Total Fat11.7 g (17%)
Carbs94.7 g (36%)
Sugars22.2 g (25%)
Protein19.3 g (39%)
Sodium1070.1 mg (54%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
2 tablespoonsolive oil
1onion
large, diced
3garlic cloves
minced
1 teaspoondried oregano
1 teaspoondried thyme
or use more oregano
½ teaspoonkosher salt
plus more to taste
freshly ground black pepper
to taste
0.5 tubetomato paste
2 cupsvegetable broth
⅓ cupred lentils
soaked
1 x 14.5 ouncecan of crushed tomatoes
or diced tomatoes
1 tablespoonbalsamic glaze
high-quality
Italian parsley
Flat-leaf, or fresh basil, chopped or slivered, optional
1 Tbspbrown sugar
lemon
squeeze
0.5courgette
0.5red pepper
3 servingsspaghetti
Instructions
Step 1
Sauté onions then add the garlic once golden
Step 2
Add the tomato paste and spices, cook until dark
Step 3
Add the lentils (soaked and cleaned) as well as the veg and sauté for a couple of minutes to season
Step 4
Add the veg stock and tomatoes, leave for 20 minutes at a simmer
Step 5
Add in the sugar, vinegar, basil and lemon. Cool for another 10 minutes
Step 6
Serve with pasta and nutritional yeast
Notes
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