Name: Lentil Bolognese Sauce
Prep time: 40 s
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Cholesterol, Diabetes, Weight loss, Fibre-rich, Vegan, Vegetarian
Ingredients: Beans and pulses; 3 cans (398 ml each) of unsalted tomato sauce 250 ml (1 cup) of dry red lentils; rinsed 2 bell peppers; coarsely chopped into 4-5 pieces each 30 ml (2 tbsp) of extra virgin olive oil 30 ml (2 tbsp) of dried oregano 10 ml (2 tsp) of Dijon mustard 5 ml (1 tsp) of salt 5 ml (1 tsp) of sugar Water; as needed 10 cloves of garlic Parmesan cheese; to taste Parsley; to taste

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Discover our lentil bolognese sauce, a simple and delicious option for weekday evenings. Easy to prepare and hassle-free, this vegetarian sauce is rich in fibre, providing hearty satisfaction for a quick and nutritious meal. Ideally, serve with lentil or chickpea pasta for even more fibre and protein!

Preparation 40 min

Cooking 30 min

Portion 8

Calories

170

Fat

Carbohydrates

Fibre

Protein

Sodium

380

Ingredients

3 cans (398 ml each) of unsalted tomato sauce
250 ml (1 cup) of dry red lentils, rinsed
2 bell peppers, coarsely chopped into 4-5 pieces each
30 ml (2 tbsp) of extra virgin olive oil
30 ml (2 tbsp) of dried oregano
10 ml (2 tsp) of Dijon mustard
5 ml (1 tsp) of salt
5 ml (1 tsp) of sugar
Water, as needed
10 cloves of garlic
Parmesan cheese, to taste
Parsley, to taste

Preparation

In a large pot, over medium heat, mix all the ingredients except for the garlic. Cook, stirring regularly, for 30 minutes or until the lentils are tender. Add water to the sauce as needed.
After 30 minutes, blend the garlic and bell pepper pieces in an electric blender, then add the mixture to the pot and continue cooking for another 5 minutes on low heat.