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Ingredients
4 servings
2 Tbspextra virgin olive oil
1onion
diced
1green pepper
diced
1courgette
diced
1 tspdried oregano
175gmushrooms
finely sliced
2garlic cloves
finely diced or minced
2 x 400gcooked lentils
tins, rinsed and drained
2 x 400gtins chopped tomatoes
1 handfulfresh basil leaves
roughly chopped
80gwholewheat pasta
uncooked
80ghard cheese
vegetarian, Italian, grated, optional
Instructions
Step 1
Heat the oil in a large saucepan or casserole dish, over medium heat. Fry the onion, until lightly coloured.
Step 2
Add the green pepper, courgette, and oregano, and fry until softened.
Step 3
Add the mushrooms and garlic. Allow the mushrooms to cook a little, and add the lentils, tomatoes, half of the basil, and generously season with salt and pepper. Bring it to a boil.
Step 4
Reduce the heat and let the sauce simmer gently for 10-15mins.
Step 5
Prepare the wholewheat pasta as per .
Step 6
Serve the bolognese with the cooked wholewheat pasta. Garnish with the remaining chopped basil leaves and sprinkle with grated cheese (if using).
Step 7
You can use 400ml vegetable stock instead of one of the tins of tomatoes and add 1 tsp of dried chilli flakes for a stronger flavour.
Notes
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Easy
Fresh
Go-to
Spicy