Vegetarian lentil bolognaise sauce

Name: Vegetarian lentil bolognaise sauce Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1 tsp crumbled Bay Leaf; 1 tsp Oregano ground; 1 tsp Parsley dried; 1 tsp Pepper black; 1 tsp Salt; 1 tbsp Olive Oil; 1 large (7-1/4 to 8-1/2 long) Carrots raw; 4 clove Garlic; 5 medium Mushrooms fresh; 1 large Onions raw; 0.50 cup chopped Green Peppers (bell peppers); 400 Canned Tomatoes; 1 pepper Hot Chili Peppers; 0.50 cup chopped Peppers sweet red fresh; 0.30 cup Tomato Paste; 1 large Zucchini baby; 2 cup Lentils cooked

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 tsp, crumbled Bay Leaf 1 tsp Oregano, ground 1 tsp Parsley, dried 1 tsp Pepper, black 1 tsp Salt 1 tbsp Olive Oil 1 large (7-1/4" to 8-1/2" long) Carrots, raw 4 clove Garlic 5 medium Mushrooms, fresh 1 large Onions, raw 0.50 cup, chopped Green Peppers (bell peppers) 400 Canned Tomatoes 1 pepper Hot Chili Peppers 0.50 cup, chopped Peppers, sweet, red, fresh 0.30 cup Tomato Paste 1 large Zucchini, baby 2 cup Lentils, cooked

Directions

Chop all vegetables finely and stir fry until softened. Add lentils, tinned tomato, tomato paste and herbs, stir through until well mixed and allow to simmer for around an hour, flavours will develop the longer you leave it.

Serving Size:�4 dinner plate size servings to go with your favourite pasta

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 227.3
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 883.8 mg
Total Carbs: 38.5 g
Dietary Fiber: 12.2 g
Protein: 12.9 g

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