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Lentil Bolognese - This lentil bolognese is hearty, healthy and comforting, and you’ll have it on the table in half an hour.

Lentil Bolognese

This Lentil Bolognese is hearty, healthy and comforting, and you’ll have it on the table in half an hour.
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Course: Main Course
Cuisine: Italian
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Total Time: 30 minutes
Servings: 4

Equipment

  • Pot
  • Stovetop
  • Deep frying pan or casserole dish

Ingredients

  • 3 cloves garlic
  • 1 red onion
  • 1 red capsicum
  • 200 g mushrooms
  • 350 g curly fettuccine
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano leaves
  • 1 can cherry tomatoes 400 g
  • 1 cup vegetable stock
  • 2 tablespoon tomato paste
  • 2 tablespoon red wine vinegar
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • ½ bunch basil
  • 100 g parmesan block
  • 1 can lentils 400 g
  • Salt
  • Black pepper

Instructions

  • Place a large pot of water with a teaspoon of salt on high heat. Cover so it boils quickly.
    Salt
    Place a large pot of salted water on high heat.
  • Peel and finely chop garlic. Peel and finely dice red onion. Chop capsicum into bite size pieces. Finely slice mushrooms.
    3 cloves garlic, 1 red onion, 1 red capsicum, 200 g mushrooms
    Prep garlic, red onion, capsicum and mushrooms.
  • Place pasta in boiling water and set a timer for 10-12 minutes (according to packet instructions). Drain when cooked and set aside.
    350 g curly fettuccine
    Place pasta in boiling water.
  • Place a large deep frying pan over medium high heat and add butter, olive oil, dried oregano, garlic and onion, and saute for 2 minutes.
    3 cloves garlic, 1 tablespoon butter, 1 tablespoon olive oil, 1 teaspoon dried oregano leaves, 1 red onion
    Saute garlic, onion and dried oregano with butter and olive oil in a deep frying pan.
  • Add capsicum and mushrooms to the frying pan and saute for 2 more minutes, or until tender.
    1 red capsicum, 200 g mushrooms
    Add capsicum and mushrooms to the frying pan.
  • Add canned cherry tomatoes, vegetable stock, tomato paste, red wine vinegar, sugar, soy sauce, and Worcestershire sauce and bring to a boil. Reduce heat and simmer, uncovered for 6-8 minutes, stirring regularly, or until tomatoes have softened and sauce has reduced.
    1 can cherry tomatoes, 1 cup vegetable stock, 2 tablespoon tomato paste, 2 tablespoon red wine vinegar, 1 teaspoon brown sugar, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce
    Add canned cherry tomatoes, vegetable stock, tomato paste, red wine vinegar, sugar, soy sauce, and Worcestershire sauce and bring to a boil.
  • Meanwhile roughly chop basil leaves. Finely grate parmesan.
    ½ bunch basil, 100 g parmesan
    Roughly chop basil leaves.
  • Drain and rinse lentils, then add to the sauce with half the basil. Reduce the heat and cook, stirring, for a minute or two. Taste and season with salt and pepper as required.
    1 can lentils, Black pepper, Salt
    Add lentils and basil to the sauce.
  • To serve kids, serve some plain pasta with bolognese sauce on the side and parmesan if they want it.
    To serve adults, divide pasta between bowls, add the sauce and then top with parmesan and remaining basil.
    100 g parmesan
    Lentil Bolognese - To serve, divide pasta between bowls, add the sauce and then top with parmesan and remaining basil.

Nutrition

Calories: 900kcal | Carbohydrates: 135g | Protein: 50g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1078mg | Potassium: 1604mg | Fiber: 36g | Sugar: 10g | Vitamin A: 1631IU | Vitamin C: 49mg | Calcium: 417mg | Iron: 11mg