Kumara & Lentil Bolognese

Name: Kumara & Lentil Bolognese
Cuisine: New Zealand
Ingredients: 1 kg Kumara (finely diced); 300 g Red lentils (dry); 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; for serving Fresh basil

A recipe from New Zealand.

🇳🇿 New ZealandbolognesekumaralentilveganvegetarianhighCarbonePotcomfortFooddairyFreenutFreesoyFreeeggFreemealPrep

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)
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
for serving Fresh basil

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.
Season (minimal salt). Serve over pasta or with bread, topped with basil – rich vegan NZ kumara-lentil bolognese.