Lentil Bolognese

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.6 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.0 g

View full nutritional breakdown of Lentil Bolognese calories by ingredient
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Introduction

from The Fitness Food Cookbook from The Fitness Food Cookbook
Number of Servings: 4

Ingredients


    * Extra Virgin Olive Oil, 1 tsp
    * Garlic, 1 tsp
    * Onions, raw, 25 grams
    * Leeks, 25 grams
    * Celery, raw, 25 grams
    * Yellow Peppers (bell peppers), 25 grams
    * Carrots, raw, 25 grams
    * Zucchini, 25 grams
    * Mushrooms, fresh, 85 grams
    * Red Wine, 60 mL
    * pinch of Thyme (dried)
    * Canned Chopped tomatoes (no salt added), 14 oz Strain through colander, juice and pulp reserved separately.
    * Lentils (cooked), 4 tbsp
    * Lemon Juice, 10 mL
    * Granulated Sugar, 1 tsp
    * Basil, 3 tbsp
    * Whole Wheat Spaghetti, cooked (pasta), 140 grams

    pepper to taste

Directions

Heat pan over low heat, add oil and garlic. Cook until golden brown. Add all chopped vegetables except mushrooms. Increse the heat to medium and cook, stirring occasionally, for 10-12 minutes, or until softened and there is no liquid left in the pan. Add mushrooms.

Increase the heat to high and add the wine. Cook for 2 minutes. Add the time and the juice from the tomatoes and cook until the juice is reduced by half.

Add the lentils and the pepper, stir in the tomatoes and cook for 3-4 minutes.

Meanwhile, cook pasta.

Remove from pan and stir in lemon juice, sugar, and basil to the bolognese.

Serve the sauce with cooked spaghetti, garnish with basil.

Number of Servings: 4

Recipe submitted by SparkPeople user CATCH23.

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