TRAINAI RECIPE · LUNCH
Lentil Mushroom Bolognese
Finely chop the mushrooms to give the sauce a hearty texture.
- Prep
- 15 min
- Cook
- 20 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
574 kcal29.4 g protein100.6 g carbohydrate9.3 g fat23.5 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g green or brown lentils, cooked and drained
- 65 g whole-wheat pasta, dry
- 130 g mushrooms
- 180 g no-salt-added canned chopped tomatoes
- 60 g carrot
- 40 g onion
- 6 g olive oil
- 5 g garlic
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Boil pasta according to its packet. Reserve a small cup of cooking water, then drain.
- Chop vegetables and mince garlic. Heat oil in a skillet; cook onion, carrot and mushrooms, if listed, for 6–8 minutes. Add garlic for 30 seconds.
- Add tomatoes and any cooked lentils. Simmer 8–10 minutes, stirring; wilt in the spinach if listed. Fold in canned sardines gently if listed.
- Toss pasta with the sauce and a splash of reserved water. Add the listed lemon juice if used.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
