lentil bolognaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
chopped onion, red pepper, 2 celery sticks, half an aubergine (or 200g chestnut mushrooms) 2 medium sized carrots, 3 garlic cloves, a tin of chopped tomatoes, 300g red, green or brown WHOLE lentils, 1 tsp Marigold vegetable stock powder, 2 bay leaves, a tbsp of dried oregano, 2 tsp of Marmite, Vegemite or Miso.
Wash the lentils and place in a pan with one of the garlic cloves and water to cover. Bring to a gentle simmer and cook for about 20 minutes till tender. Add a tsp of salt and set aside. Chop the onion, celery and carrots and saute in the olive oil, adding the red pepper after about 5 minutes. Continue cooking for about another 10 minutes. Meanwhile, cube the aubergine, put it in a shallow china bowl and cook in batches in the microwave on high for about 2 minutes. Drain and discard the cooking water. Add the tinned tomatoes, aubergine, lentils, herbs, stock powder and finely chopped garlic to the pan of vegetables and bring to a gentle simmer. Cook for about 10 minutes until thickened. If not using aubergine, substitute mushrooms, in which case slice them and add with the pepper. Disolve the Marmite or Vegemite in a little of the liquid from the pan and stir in thoroughly. Season with pepper, but go easy on the salt because of the yeast extract.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMTHORNTON.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SMTHORNTON.
Nutritional Info Amount Per Serving
- Calories: 187.4
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 180.8 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 10.6 g
- Protein: 9.3 g
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