Name: Rice with lentil Bolognese sauce
Yield: 1
Cuisine: vegan
Ingredients: 100g polpa; Garlic clove; 50g white onions; 90g canned brown lentils; 55g rice; 30g carrots; 40g celery; 100g mushrooms; 13 tomato paste; Salt and Pepper; Fenugreek (To taste); Dried parsley (To taste); Dried oregano (To taste); Dried Basil (To taste); Spray oil

Rice with lentil Bolognese sauce

Serves: 1 Prep Time: 15 Cooking Time: 15 15

Nutrition facts: 400 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

100g polpa
Garlic clove
50g white onions
90g canned brown lentils
55g rice
30g carrots
40g celery
100g mushrooms
13 tomato paste
Salt and Pepper
Fenugreek (To taste)
Dried parsley (To taste)
Dried oregano (To taste)
Dried Basil (To taste)
Spray oil

Instructions

Boil the rice as per package instructions.
Whilst rice is cooking, spray a non-stick pan with spray oil and fry the onions, garlic, carrots, celery, and mushrooms.
Once the vegetables are done, add polpa, tomato paste, and a splash of water. Lower the heat to medium and season with salt and pepper.
Add the fenugreek, dried parsley, oregano, and basil.
Cook for a few minutes until the water is absorbed.
Drain the rice and add it to the sauce. Mix well and serve.

Notes

*Calorie count may vary according to products used.

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