Oven Baked Lentil Bolognese with Paprika & Sundried Tomato
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
28.2g
Energy (kJ)
3161kJ
Energy (kcal)
755kcal
Carbohydrate incl. fibre (g)
125.9g
Carbohydrate excl. fibre (g)
117.3g
Sugar (g)
12.4g
Fibre (g)
8.6g
Fat (g)
15.4g
Saturated fat (g)
6.4g
Unsaturated fat (g)
7.3g
Monounsaturated fat (g)
5.3g
Polyunsaturated fat (g)
1.9g
Trans fat (g)
0.0g
Cholesterol (mg)
26mg
Sodium (mg)
680mg
Salt (g)
1.70g
Vitamin A (IU)
5581IU
Vitamin C (mg)
24.6mg
Calcium (mg)
334mg
Iron (mg)
5.14mg
Potassium (mg)
870mg
Total
112.8g
12644kJ
3020kcal
503.6g
469.4g
49.5g
34.5g
61.5g
25.8g
29.2g
21.4g
7.8g
0.0g
105mg
2721mg
6.79g
22325IU
98.3mg
1338mg
20.56mg
3479mg
- 2 x 400 g tinned peeled plum tomatoes
- 200 g Puy lentils
- 2 carrots grated
- 1 brown onion grated
- 2 cloves of garlic sliced
- 1 Knorr Paprika & Sundried Tomato Stock Pot
- 100 g breadcrumbs
- 100 g vegetarian strong hard cheese
- 1 lemon zest
- 1/2 bunch fresh oregano leaves picked
- 1 tbsp olive oil
- 1 packet of spaghetti cooked al dente