Lentil and butternut bolognaise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500 gram(s) of dried Brown Lentils1 cup raw chopped Onions4 Garlic cloves 2 cups of cubed Butternut Squash 2 cans of chopped Tomatoes 1 tbsp balsamic vinegar
Put it all together in a slow cooker and leave on high for 4 to 6 hours.
As herbs and spices as needed - I'm adding basil, oregano, salt and pepper.
Serving Size: 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user FUZZYNUIT.
As herbs and spices as needed - I'm adding basil, oregano, salt and pepper.
Serving Size: 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user FUZZYNUIT.
Nutritional Info Amount Per Serving
- Calories: 342.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 89.4 mg
- Total Carbs: 63.4 g
- Dietary Fiber: 25.6 g
- Protein: 21.5 g
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