Tomato & lentil bolognese

Tomato and lentil bolognese

A great alternative to the classic bolognese sauce and perfect for vegetarians, too.

By , 21 September 2015

(22 votes)

Tomato and lentil bolognese

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 429g serving contains

  • Energy

    1541KJ

    368KCAL

    18%

  • Fat

    11g

    low

    15%

  • Saturates

    1.8g

    low

    9%

  • Sugars

    9.7g

    low

    11%

  • Salt

    0.15g

    low

    3%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 359kJ/86kcal.
Ingredients
  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 1 garlic clove, crushed
  • 2 carrots, finely diced
  • 250g chestnut mushrooms, chopped
  • 400g can Asda Chopped Tomatoes
  • 1 tbsp tomato purée
  • 4-6 basil leaves, shredded, plus extra, to garnish
  • 400g can Asda Green Lentils, drained and rinsed
  • 300g spaghetti
Method

  • Heat the oil in a pan and cook the onion over a medium heat until soft. Add the garlic and carrots and stir for another 2 minutes.

  • Add the mushrooms and cook, stirring occasionally, until all the juices run out. Increase the heat and cook until all the juices have evaporated.

  • Add the canned tomatoes, tomato purée, basil and green lentils, then simmer for 10 minutes.

  • Cook the pasta according to packet instructions. Drain, then toss with the sauce. Garnish with basil, to serve.