Kumara & Lentil Bolognese with Wholemeal Pasta
A recipe from New Zealand.
🇳🇿 New ZealandbolognesekumaralentilveganvegetarianhighCarbpastacomfortFooddairyFreenutFreesoyFreeeggFreemealPrep
Nutrition (per serving)
460Calories
18 gProtein
78 gCarbs
10 gFat
12 gSugar
700 mgSalt
Ingredients
- 1 kg Kumara (finely diced)
- 300 g Red lentils (dry)
- 500 g Wholemeal pasta
- 800 g Canned chopped tomatoes
- 2 each Onion & garlic (chopped)
- 2 Carrots (finely diced)
- 3 tbsp Tomato paste
- 1 L Low-sodium vegetable stock
- 2 tbsp Dried Italian herbs
- 3 tbsp Olive oil
Method
- Heat oil in large pot, sauté onion, garlic and carrot 5 min until soft.
- Add tomato paste and herbs, cook 2 min. Stir in kumara and lentils.
- Add tomatoes and stock, bring to boil. Simmer covered 30–40 min until lentils and kumara soft and sauce thickened.
- Cook pasta al dente, drain. Serve sauce over pasta – rich, high-carb vegan NZ kumara-lentil bolognese.
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