Vegetarian lentil bolognese
You can add any leftover vegetables to this recipe to help reduce food wastage.
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V
Vegetarian
SF
Soy free
NF
Nut free
LL
Low lactose
EF
Egg free
Main meal
Ingredients
Serves
people
Method
- Cook lentils in a saucepan of water according to packet instructions.
- Finely chop onion, carrot and celery.
- Grate zucchini.
- Drain and rinse lentils.
- Heat oil in a large frying pan over a medium heat. Add onion, garlic, carrot, celery and zucchini. Cook, stirring for 5 minutes until onion is tender.
- Add tomatoes, cooked lentils, tomato paste, basil and oregano.
- Reduce heat to medium-low. Cook covered, stirring occasionally, for at least 30 minutes or until the sauce has thickened slightly.
- Cook pasta in boiling water, following packet instructions until tender. Drain.
- Serve pasta with sauce over the top and a sprinkle of grated cheese.
Allergy modification
- For a milk protein free option, omit cheese.
- For a gluten/wheat free option, replace pasta with gluten free pasta, rice noodles or rice (check alternatives for soy, if required).
Recipe tips
- You can add any leftover vegetables to this recipe to help reduce food wastage.
- Use this sauce as a base for vegetarian lasagne or vegetarian shepherd’s pie.
Each serve provides
Food group | Children’s serves |
---|---|
Meat/alternatives | 1 children's serve |
Vegetables | 2 children's serve |
Grains | 1 children's serve |
A good source of vitamin C | |
A source of iron |
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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