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Lentil and Vegetable Bolognese

Ingredients

1 tbsp	15 ml	vegetable oil (canola)
1 cup	250 ml	onion, sliced
2 cloves	2 cloves	garlic, minced
1 cup	250 ml	carrots, diced
1 cup	250 ml	mushrooms, chopped
1 cup	250 ml	red pepper, diced
14 oz can	398 ml	diced tomatoes
2 tbsp	30 ml	tomato puree
19 oz can	540 ml	brown lentils, drained and rinsed
1-1/4 cups	300 ml	reduced sodium vegetable stock
4 cups	1 L	cooked whole wheat spaghetti

Directions

1. Heat oil in large non-stick skillet.
2. Add onion and cook over medium heat for 3-4 minutes until softened. Add garlic, carrots, mushrooms and peppers. Stir well. Add tomatoes, tomato puree, lentils and stock.
3. Bring to the boil; reduce heat and simmer, uncovered for 10-15 minutes. Serve with cooked spaghetti noodles.
4. Serve with cooked spaghetti noodles.

Serving Size

Nutrition Info

1. Calories: 350 kcal
2. Protein: 16 g
3. Fat: 5 g
4. Carbohydrate: 66 g
5. Dietary Fibre: 11 g
6. Sodium: 570 mg