Vegetarian Lentil Bolognese
with 'Carrot Tagliatelle'
A low-carb veggie version of pasta bolognese!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
25 min
A low-carb veggie version of pasta bolognese!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
For bolognese
Tomato paste
0 Grams
Chopped tomatoes
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep veggies
Peel and cut the carrot (for the sauce) to small cubes. Slice celery thinly. Chop onion and garlic. Clean mushrooms and cut to cubes.
2 Fry veggies
In a large pan, heat oil over medium-high heat and add onion, garlic, celery and carrot. Fry for 6-7 minutes until soft.
3 Add and stir
Add mushrooms and cook for 5 minutes. Add tomato paste, dried basil, oregano and thyme, and bay leaf. Stir for 2 minutes.
4 Add and stew
Add red lentils, chopped tomatoes and water. Bring to a boil and let simmer lightly, covered, for at least 10 minutes, preferably longer.
5 Make carrot tagliatelle
Use a peeler to ribbon the carrot to tagliatelle strips. Add to the Bolognese mix and stir gently, cooking for a further 3-5 minutes. Serve in warm bowls with grated Parmesan.
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