A great dish for meat-free Mondays. Easy to double the quantity.
Prep Time | 10 mins |
Cook Time | 40 mins |
Servings |
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Ingredients
- 1 onion chopped
- 1 garlic clove crushed
- 1 large carrot diced
- 1 large courgette diced
- 125 g dried brown lentils or puy lentils
- 1/2 tbsp olive oil
- 400 ml veg stock
- 400 g chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp dried mixed herbs
- 195 g quinoa to serve
- Grated parmesan – optional
Ingredients
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Instructions
- Heat the oil in a large pan and sweat the onion for 5 minutes. Add the garlic, carrot & courgette and cook for 3 minutes. Add the lentils, stock, herbs, tomato puree and tinned tomatoes. Simmer for 30 minutes until the lentils have softened. Add more liquid if required. Make the quinoa according to the packet and serve. Grate parmesan on top if desired.
Recipe Notes
Bolognaise Approx Kcal pp:
159 kcal, 3.1g fat, 22g carbs (7.5g sugars), 9.2g protein
65g dry quinoa pp:
222 kcal, 3.6g fat, 39.4g carbs (1.6g sugars), 8.1g protein
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