Dinner
Mushroom and lentil bolognese
Tastes slow-cooked, ready in 30 minutes.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, vitamins A and C, B vitamins, unsaturated fats
LeafUp › Plates › Mushroom and lentil bolognese
You need (serves 2)
- A tin of green or brown lentils (400 g)
- A box of mushrooms, chopped small (250 g)
- An onion, a carrot and two garlic cloves
- A tin of chopped tomatoes (400 g)
- A spoon of olive oil (1 tbsp)
- Dried oregano or basil
- Wholewheat spaghetti for two (160 g)
How to make it
- Soften the onion, carrot and garlic in the oil, then add the mushrooms and cook until browned.
- Add the tomatoes, drained lentils and herbs and simmer for 15 minutes.
- Serve over wholewheat spaghetti.
Allergens This plate contains gluten. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
