Name: Lentil Bolognese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 tin of lentils; 1 tin of reduced salt diced tomatoes; 3 tbsp extra virgin olive oil; 3 tsp minced garlic; 200 g mushrooms; 150 g spinach; 1 pinch of salt; 1 tsp pepper; 200 g pasta of choice (we used edamame pasta); 1 bunch of basil; 1 brown onion; sprinkle of cheese of choice (we used goats cheese)

CategoryDuring chemotherapy, During radiotherapy, High energy high protein, High protein, Intermittent Fasting, Lunch and Dinner, Pre or post surgeryDifficultyBeginner

A nutritious and hearty winter warmer

Yields4 Servings

Prep Time5 minsCook Time20 minsTotal Time25 mins

1 tin of lentils

1 tin of reduced salt diced tomatoes

3 tbsp extra virgin olive oil

3 tsp minced garlic

200 g mushrooms

150 g spinach

1 pinch of salt

1 tsp pepper

200 g pasta of choice (we used edamame pasta)

1 bunch of basil

1 brown onion

sprinkle of cheese of choice (we used goats cheese)

Pre-heat the extra virgin olive oil in a pan.

Add the onion and garlic and cook until brown.

Add the mushrooms and cook for 5 minutes or until they soften.

Add the tin of rinsed lentils and diced tomatoes.

Add a pinch of salt and teaspoon of pepper.

Stir well and allow the sauce to simmer for 10 minutes.

Whilst the sauce is simmering cook the pasta as per the instructions on the packet.

Once the pasta and lentil bolognese has cooked, divide into 4 servings and top with your cheese of choice and some fresh basil.

Ingredients