Skip to content
Looking for something?

Oven Baked Lentil Bolognese with Paprika & Sundried Tomato

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

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

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

1.9g

Trans fat (g)

0.0g

Cholesterol (mg)

26mg

Sodium (mg)

654mg

Salt (g)

1.63g

Vitamin A (IU)

5581IU

Vitamin C (mg)

24.6mg

Calcium (mg)

334mg

Iron (mg)

5.14mg

Potassium (mg)

870mg

Total

112.6g

12639kJ

3019kcal

503.6g

469.2g

49.4g

34.3g

61.3g

25.7g

29.1g

21.4g

7.8g

0.0g

105mg

2617mg

6.53g

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 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