Lentil-bolognese-with-courgette-pasta

Lentil Bolognese with courgetti

We’ve used lentils to beef up a meat-free sauce

By , 04 January 2018

(28 votes)

Lentil Bolognese with courgetti
  • 50 Mins

  • Serves: 6

  • Price: 69p per serving

Nutritional Info
Each 412g serving contains
  • Energy

    1000KJ

    239KCAL

    12%
  • Fat

    8.7g

    low

    12%
  • Saturates

    4.1g

    low

    21%
  • Sugars

    9.5g

    low

    11%
  • Salt

    0.37g

    low

    6%
5
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 243kJ/58kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 150g chestnut mushrooms, chopped
  • 2 cloves garlic, crushed
  • 150g dried green lentils, rinsed
  • 2tbsp sundried or regular tomato purée
  • 2 x 400g cans chopped tomatoes
  • 1tsp dried oregano
  • 4 courgettes
  • 100g Cheddar, grated
  • You will also need a spiralizer
Method
  • Heat 2tsp of the oil in a large pan over a medium heat. Cook the onion, carrot and celery for 10 mins, until starting to colour.

  • Add the mushrooms and garlic, and cook for 2 mins.

  • Add the lentils to a pan of boiling water then cook for 10 mins. Drain.

  • Stir the tomato purée, lentils, tomatoes, oregano and 400ml water into the vegetable mixture. Season with black pepper. Bring to the boil and simmer for 35-40 mins, or until the lentils are tender and the sauce is thick.

  • Meanwhile, spiralize the courgettes into noodles, or grate coarsely. Gently cook in the remaining oil, in a large frying pan over a medium heat, for 3-5 mins.

  • Divide the courgetti between 4 bowls. Top with the Bolognese sauce and a sprinkling of the Cheddar.