Home > Low Fat Recipes > Pasta and Noodles > Lentil Bolognese
Lentil Bolognese
A really useful sauce to serve with pasta, as a pancake stuffing or even as a protein-packed sauce for vegetables.
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Ingredients
45ml/3 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, coarsely grated
2 celery sticks, chopped
115g/4oz/⅔ cup red lentils
400g/14oz can chopped tomatoes
30ml/2 tbsp tomato purée
450ml/¾ pint/2 cups stock
15ml/1 tbsp fresh marjoram, chopped, or 5ml/1 tsp dried marjoram
Salt and black pepper
Details
Serves: 6
Method
Heat the oil in a large saucepan and gently fry the onion, garlic, carrots and celery for about 5 minutes, until they are soft.
Add the lentils, tomatoes, tomato purée, stock, marjoram and seasoning to the pan.
Bring the mixture to the boil, then partially cover with a lid and simmer for 20 minutes until thick and soft. Use the sauce as required.
COOK'S TIP:- You can easily reduce the fat in this recipe by using less olive oil, or substituting a little of the stock and cooking the vegetables over a low heat in a non-stick frying pan until they are soft.
NUTRITION NOTES Per portion:- Energy 103Kcals/432kj, Fat 2.19g, Saturated Fat 0.85g, Fibre 2.15g
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