Lentil Bolognaise

Tip: You can reduce the fat in this recipe by using less olive oil or substituting a little of the stock and cooking the veg. over a low heat in a non-stick frying pan until they are soft.

(submitted by Melissa)

Serves 6

Per Portion: Energy - 103Kcals/432kJ Fat - 2.19g Saturated Fat - 0.85g Fibre - 2.15g

45ml/3 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

2 carrots, coarsely grated

2 celery sticks, chopped

115g/4oz/2/3 cup red lentils

400g/14oz can chopped tomatoes

30ml/2 tbsp tomato puree

450ml/3/4 pint/2 cups stock

15ml/1 tbsp fresh marjoram, chopped or 5ml/1 tsp dried marjoram

salt and black pepper

1. Heat the oil in a large saucepan and gently fry the onion, garlic, carrots and celery for about 5 minutes, until they are soft.

2. Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning to the pan.

3. Bring the mixutre to the boil, partly cover with a lid and simmer for 20 minutes until thick and soft. Use the sauce as required.

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