Lentil bolognese
This lentil bolognese is packed full of vegetables. Keep it for Meat-free Monday or just use it when you need to whip up a meal from pantry ingredients. Source: kidspot
- Suitable from
- Finger foods (BLW)
- Total time
- 30min
- Makes
- 4servings
- Iron
- 1.1mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Milk, WheatIntroduce one at a time.
Ingredients
- Olive oil2 tbs
- Onions1, diced
- Garlic2 cloves, crushed
- Mushrooms6 chopped
- Green summer squash (zucchini)1, diced
- Carrots1, peeled, chopped
- Red bell pepper1, chopped
- Tomatoes400g can, diced
- Lentils400g can, rinsed, drained
- Spices, oregano2 tsp
- PastaTo serve
- Parmasan cheeseTo serve
Steps
Add the carrot, mushrooms, zucchini and capsicum. Cook for 5 minutes.
Add the oregano, tomatoes and lentils. Cook for 15 minutes. Season to taste.
In a frying pan, heat the oil and add the onion and garlic and cook for 2 mins.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 97kcal
- Protein
- 3.9g
- Fat
- 4.4g
- Carbs
- 11.0g
- Carbs44%
- Protein16%
- Fat40%
Good source of Vitamin C
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
97
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.