Mushroom And Lentil Bolognaise

For a delicious vegetarian meal, try this hearty lentil bolognese.

The ingredient of Mushroom And Lentil Bolognaise

• 1 brown onion peeled u2028coarsely chopped
• 1 carrot peeled coarsely chopped
• 1 celery stick coarsely chopped
• 2 garlic cloves halved
• 2 1 2 tbsp extra virgin olive oil
• 2 fresh bay leaves or dried bay leaves
• 4 large about 385g field mushrooms coarsely chopped
• 200g 1 cup french green lentils
• 410g can ardmona rich thick tomatoes paste
• 375ml 1 1 2 cups massel vegetable liquid stock
• 400g btl tomato pasta sauce
• 375g pkt dried wholemeal spaghetti
• finely grated pecorino or vegetarian hard cheese to serve
• chopped fresh continental parsley leaves to serve

The Instruction of mushroom and lentil bolognaise

• process onion carrot celery and garlic in a food processor until finely chopped but not a paste heat 1u00a01u20442 tbs of the oil in a saucepan over medium heat add onion mixture and bay leaves season cook stirring for 6u00a0minutes or until soft transfer to a bowl
• meanwhile process mushrooms in food processor until finely chopped but not a paste heat remaining oil in pan over high heat cook mushrooms stirring for 3u00a0minutes or until soft
• stir onion mixture and lentils into mushroom stir in tomato stock and pasta sauce reduce heat to low cook covered stirring occasionally for 45 minutes or until lentils are tender season
• while the lentils are cooking cook pasta in a large saucepan of boiling salted water until al dente drain
• top spaghetti with bolognaise and sprinkle with pecorino and parsley

Nutritions of Mushroom And Lentil Bolognaise

fatContent: 521 976 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 69 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: n a

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