Recipes
Lentil Bolognese with courgetti
We’ve used lentils to beef up a meat-free sauce. Perfect for batch cooking!
We’ve used lentils to beef up a meat-free sauce. Perfect for batch cooking!
(37 votes)
Cook: 50 Mins
Serves: 6
Price: 69p per serving
Nutritional Information
Each 412g serving contains
Energy
1001kj
239kcal
1001kj
239kcal
12%
Fat
8.7g
8.7g
Med
12%
12%
Saturates
4.1g
4.1g
Med
21%
21%
Sugars
9.5g
9.5g
Med
11%
11%
Salt
0.37g
0.37g
Med
6%
6%
5
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
243kj/58kcal
Typical energy values per 100g:
243kj/58kcal
Ingredients
1tbsp rapeseed oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
150g chestnut mushrooms, chopped
2 cloves garlic, crushed
150g dried green lentils, rinsed (puy lentils or split pea lentils also work well)
2tbsp sundried or regular tomato purée
2 x 400g cans chopped tomatoes
1tsp dried oregano
4 courgettes
100g Cheddar, grated
You will also need a spiralizer
Method
1
Heat 2tsp of the oil in a large pan over a medium heat. Cook the onion, carrot and celery for 10 mins, until starting to colour.
2
Add the mushrooms and garlic, and cook for 2 mins.
3
Add the lentils to a pan of boiling water then cook for 10 mins. Drain.
4
Stir the tomato purée, lentils, tomatoes, oregano and 400ml water into the vegetable mixture. Season with black pepper. Bring to the boil and simmer for 35-40 mins, or until the lentils are tender and the sauce is thick.
5
Meanwhile, spiralize the courgettes into noodles, or grate coarsely. Gently cook in the remaining oil, in a large frying pan over a medium heat, for 3-5 mins.
6
Divide the courgetti between 4 bowls. Top with the Bolognese sauce and a sprinkling of the Cheddar.