Lentil Bolognese
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 3 Shallots (diced)
- 1 Carrot (peeled and diced)
- 3 Garlic clove (crushed)
- 6 Mushrooms (diced)
- 100 g Dried red lentils
- 400 g Canned cherry tomatoes
- 2 tablespoons Tomato puree
- 2 tablespoons Balsamic vinegar
- 1 tbsp Dried basil
- 400 ml Vegetable stock
Method
- Put 1 tbsp Olive oil in a large pan and add 3 Shallots, 3 Garlic clove, 1 Carrot and 6 Mushrooms and gently sweat for 12 minutes.
- Add 400 g Canned cherry tomatoes, 100 g Dried red lentils, 1 tbsp Dried basil, 2 tbsp Tomato puree, 400 ml Vegetable stock and 2 tbsp Balsamic vinegar and stir. Simmer for 20 minutes.
- Serve on cooked pasta.