A plant-based meal prep bolognese: lentils, mushrooms, tomato, carrot, Italian herbs, and a small portion of pasta.
Ingredients
- 600 g cooked green lentils
- 400 g cooked short pasta
- 800 g crushed tomatoes
- 400 g chopped mushrooms
- 2 grated carrots
- 1 clove garlic
- 1 tsp oregano
- 1 handful basil
Method
- Sauté the mushrooms and carrots until their liquid evaporates.
- Add the garlic, oregano, tomatoes, and lentils. Simmer for 20 min.
- Cook the pasta al dente, then mix in or keep separate.
- Divide into containers: generous sauce, portioned pasta.
- Reheat with a spoonful of water; finish with basil if available.
Nutrition
Per serving
- Energy
- 403.5 kcal
- Protein
- 21.56 g
- Carbohydrate
- 73.75 g
- Fat
- 2.72 g
- Fibre
- 19.73 g
- Calcium
- 142.35 mg
- Iron
- 10.21 mg
- Magnesium
- 170.05 mg
