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Lunch | Vegan

Lentil Bolognese

A great way to get the benefits of 9 minerals, 12 vitamins, all the essential amino acids and flavonoids!

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Lentil Bolognese recipe
Serves:
4
Preparation:
15 Mins
Cooking:
40 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Gluten, Celery
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What are the health benefits of Lentil Bolognese?

A great way to get the benefits of 9 minerals, 12 vitamins, all the essential amino acids and flavonoids!

 

Ingredients

Method

Ingredients

200g/4 sticks celery, finely chopped nutritional information
200g/4 sticks celery, finely chopped
150g/1 large onion, finely chopped nutritional information
150g/1 large onion, finely chopped
150g/2 medium carrots, finely chopped nutritional information
150g/2 medium carrots, finely chopped
3 sprigs fresh rosemary leaves, choped nutritional information
3 sprigs fresh rosemary leaves, choped
200g green lentils nutritional information
200g green lentils
200g button mushrooms sliced nutritional information
200g button mushrooms sliced
3 tbs rapeseed oil nutritional information
3 tbs rapeseed oil
3 cloves garlic, finely chopped nutritional information
3 cloves garlic, finely chopped
1 tbs dried oregano nutritional information
1 tbs dried oregano
1 tbs dried marjoram nutritional information
1 tbs dried marjoram
4 tbsp tomato puree nutritional information
4 tbsp tomato puree
300g spaghetti nutritional information
300g spaghetti
200g tinned tomatoes nutritional information
200g tinned tomatoes
350ml vegan red wine nutritional information
350ml vegan red wine
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat the oil in a large frying pan over a medium heat.
2) Add the carrots, onions, ⅔ of the garlic, celery and the herbs and fry gently for 5 minutes.
3) Add the wine, tomato puree and tomatoes, bring up to a boil then turn down to a simmer and cook for 10 minutes.
4) Add the lentils and cook for a further 15 to 20 minutes until the lentils are cooked, but with a little bite still. Season to taste.
5) Bring a pan of salted water to the boil and cook the pasta until al dente, about 8 - 10 minutes. Drain.
6) Melt the butter in another pan and fry the mushrooms and remaining garlic until soft.
7) Add the mushroom and pasta to the sauce and mix well.

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