lentil-bolognese
This one of my signature dishes, loved by adults and kids alike, and packed with protein. The "meaty" aspect of the bolognese comes from red lentils that come undone when cooked, and the sauce is enriched with red wine, mushrooms, onions, garlic and herbs. This dish goes beautifully with broccoli balls.
Ingredients
100 g red lentils
100 g red lentils
2 tsp olive oil (9 g)
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