Vegan lentil and spinach bolognese

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  • 2Yield
  • -1Servings+
  • 10 mPrep Time
  • 15 mCook Time
  • 25 mReady In
Print Recipe

Vegan lentil and spinach bolognese

Ingredients

Nutrients

Calories
473
Protein
21g
Fibre
15.5g
Sodium
180.8mg
Carbohydrates
95.1g
Fat Total
2.1g
Saturated Fat
0.3g
Cholesterol
0mg

Step by step method

  • Step 1

    Dice the carrot, fresh tomato and finely chop the garlic. Set aside.

  • Step 2

    Peel and finely chop the onion . Heat a non stick large saucepan with the olive oil and add in the onion. Sauté for 2 minutes or until the onion is golden brown.

  • Step 3

    Add in the tinned tomatoes, herbs, garlic, a pinch of salt and pepper, stir. Then add in the squash, carrot and peas. Bring to the boil, add in the lentils and fresh tomato, stir. Simmer on a low heat for 8-10 minutes or until vegetables are tender.

  • Step 4

    Once cooked, add in the baby spinach, stir until wilted and then serve.

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