Lentil Spaghetti Bolognese
Nutrition Data Per Serving, 289g: 229 cal, 29g carb, 10g fat, 415 mg sodium, 9g fiber, 10g protein, low Cholesterol, good source Folate, Potassium. Estimated glycemic load 10
Ingredients:
- 4 Tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced or chopped fine
- 2 carrots, grated (secret ingredient)
- 1/2 teaspoon salt
- 28 oz can, or 2 lb fresh tomato, chopped small or pureed in a blender (800 g) (I used fresh tomatoes and added a can of tomato paste.)
- 2 oz sundried tomato, chopped roughly or added to the blender mix (50g)
- 2 Tbsp of oil from the sundried tomato
1/4 lb, or 1 cup mushrooms, chopped or sliced or diced (125 g)(We didn't use the mushrooms.)- 1 zucchini, grated
- 1 tsp dried oregano
- 1 bay leaf
- 2 cups fresh basil leaf, roughly chopped (20 g)
- 2 cups cooked lentils (400g)
Directions:
- Cook the garlic, salt, onion and carrot in the olive oil until they are very soft.
- Add all the other ingredients and simmer with the lid off for at least 25 minutes until you are happy with the consistency.
- Adjust salt and pepper to taste.
- Serve on spaghetti or your favorite pasta shape after removing the bay leaf.
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