Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich, savoury plant-based bolognese of lentils and walnuts over courgette noodles.
Equipment: Large saucepan; spiraliser
Measures and names
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 2 garlic cloves, crushed
- 2 x 400g tins green or brown lentils, drained
- 80 g walnuts, finely chopped
- 2 x 400g tins chopped tomatoes
- 1 tbsp tomato puree (tomato paste)
- 1 tsp dried oregano
- 4 courgettes (zucchini), spiralised
- salt and black pepper
Method
- Soften the onion, carrot and celery in the oil for 8 minutes. Add the garlic for 1 minute.
- Stir in the tomato puree, then add the lentils, walnuts, tomatoes and oregano.
- Simmer for 20 minutes until thick and rich. Season well.
- Warm the courgetti in a dry pan for 1-2 minutes and serve topped with the bolognese.
Swaps and tips
Walnuts give a 'meaty' texture - don't skip them. Freezes well; also good over roasted aubergine.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 16 g | 28 g | 10 g | 25 g | 420 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
