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Oven Baked Lentil Bolognese with Paprika & Sundried Tomato

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 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 and 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

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

28.2g

Energy (kJ)

3160kJ

Energy (kcal)

755kcal

Carbohydrate incl. fibre (g)

125.9g

Carbohydrate excl. fibre (g)

117.3g

Sugar (g)

12.3g

Fibre (g)

8.6g

Fat (g)

15.3g

Saturated fat (g)

6.4g

Unsaturated fat (g)

7.3g

Total

112.6g

12639kJ

3019kcal

503.6g

469.2g

49.4g

34.3g

61.3g

25.7g

29.1g