Veggie bolognese

Veggie bolognese

4.1 23 ratings

Prep. 15min

Total 3 h

6 portions

Ingredients

red lentils or lentils of choice (see Tips)
200 g
dried mushrooms of choice (optional)
20 g
water
1380 g
fresh mushrooms cut into quarters
300 g
extra virgin olive oil
40 g
onion cut into wedges (3-4 cm)
100 g
carrot cut into pieces (2-3 cm)
100 g
garlic cloves unpeeled and roughly chopped
3
red wine
50 g
vegetable peelings and trimmings, cut into pieces (2 cm - see Tips)
100 g
fresh oregano leaves only (see Tips)
3 sprigs
wakame flakes (see Tips)
1 tbsp
tomato paste
80 g
Vegetable stock paste (see Tips)
2 tsp
tomatoes cut into pieces (2-3 cm)
3
sea salt
¼ tsp
ground black pepper
¼ tsp
cooked pasta of choice (see Tips)
Parmesan cheese grated, to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 148.9 mg

Protein 11.9 g

Calories 1046.8 kJ / 250.2 kcal

Fat 7.5 g

Fibre 7.3 g

Saturated Fat 1.2 g

Carbohydrates 35.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Make more of your ingredients with Thermomix® 70 Recipes
Australia and New Zealand

You might also like...

Warm broccoli salad with rocket pesto

30min

Leek and cheese tart

1 h 15min

Vegetable Massaman curry

45min

Lentil bolognese (Thermomix® Spiralizer, using modes)

35min

Ricotta gnocchi with walnut and spinach pesto

35min

Rich mushroom stew with buttermilk dumplings

45min

Nourish bowl (Diabetes, Thermomix® Cutter, TM6)

55min

Mixed grain risotto

1 h 25min

Caramelised leek and feta tart

2 h 25min

Fish "tacos" with coleslaw (Noni Jenkins)

25min

Sweetcorn and black rice salad

1 h

Three Cheese and spinach lasagne (Diabetes)

1 h 30min