Vegan Lentil Bolognese
- Number of Servings: 3
Ingredients
2 large onions4 Garlic cloves (chopped chunky)2 tsp Minced garlic (or to taste)280 gram Tomato paste 1 tin (400g) Diced tomato1 tin (400g) Lentils2 cup Cabbage (very finely chopped)2 cup Grated carrot3 Fresh tomato, dicedHalf green capsicum or half cup pepperHalf cup summer/yellow squash (chopped into tiny pieces)0.5- 1 cup frozen spinach 300 gram PeasPepper (to taste)4 tbs dried mixed Italian herbs (oregano, basil, bay leave, dill, rosemary etc)1 bunch Fresh basil
Soften onions and garlic chunks in pot.
Add tinned tomato, stir in in tomato paste, dry herbs, pepper and garlic, reduce heat.
Add cabbage, capsicum, squash, spinach, carrot and allow to thicken.
MIx in fresh tomato chunks.
When liquid is reduced, add lentils, peas and chopped fresh basil.
Stir well to combine and heat for about 5 minutes longer or until the basil has wilted and peas are tender.
Serve with pasta or try 'I can't believe it not Pasta' for a lighter, healthier alternative (Zucchini strips- see recipe)
Number of Servings: 3
Recipe submitted by SparkPeople user MISSYMEOW.
Add tinned tomato, stir in in tomato paste, dry herbs, pepper and garlic, reduce heat.
Add cabbage, capsicum, squash, spinach, carrot and allow to thicken.
MIx in fresh tomato chunks.
When liquid is reduced, add lentils, peas and chopped fresh basil.
Stir well to combine and heat for about 5 minutes longer or until the basil has wilted and peas are tender.
Serve with pasta or try 'I can't believe it not Pasta' for a lighter, healthier alternative (Zucchini strips- see recipe)
Number of Servings: 3
Recipe submitted by SparkPeople user MISSYMEOW.
Nutritional Info Amount Per Serving
- Calories: 473.0
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,129.3 mg
- Total Carbs: 93.0 g
- Dietary Fiber: 21.7 g
- Protein: 22.7 g
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