Lentil Bolognese Ratio 2:1 Total Calories 181 kcals Fat 16.6g Protein 2.5g Carbohydrate 5.5g Click here to print! Ingredients 15g Lentils, red, split, dried, boiled in unsalted water 8g Onions, raw 22g Tomatoes, canned, whole contents 15g Oil, olive 4g Cheese, Cheddar, English 19g Carrots, old, raw 0g Mixed herbs, dried Method 1. Boil lentils until tender with a slight bite. 2. Finely chop onions and carrot, add oil to a pan, when hot add onions and carrot and saute until tender. 3. Add tomatoes and a pinch of dried herbs. 4. Bring to a boil and cook on low for 5 minutes. 5. Add cooked lentils and cook for another 5 minutes. If it’s too thick, add some water. If too thin, let it cook down. 6. Serve topped with grated cheese. Recipe by The Daisy Garland © The Daisy Garland Manage Cookie Preferences