Description

If you’re on the hunt for a cozy, comforting meal that balances health and flavor, look no further than this Delicious Porcini and Green Lentil Bolognese with Courgetti Recipe. This dish combines the earthy richness of porcini mushrooms with hearty green lentils, creating a nutrient-packed sauce that is both satisfying and delicious. Perfect for busy weeknights or family gatherings, this vibrant bolognese delivers a burst of color and aroma that will entice everyone at the table. With its quick preparation and adaptability to various dietary preferences, it’s bound to become a staple in your kitchen.

Ingredients

Scale

2 medium courgettes
1 onion (finely chopped)
1 leek (finely sliced)
2 cloves garlic (finely chopped)
40 g porcini mushrooms
250 g chestnut mushrooms (chopped)
1 tin chopped plum tomatoes (400g)
1 tbsp olive oil
1 tbsp reduced salt soy sauce
1 tsp dried thyme
250 g cooked green lentils (drained and rinsed)
2 tbsp flat-leaf parsley leaves (chopped)

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Instructions

Wash courgettes and spiralize them into courgetti; set aside.
In a large pan over medium heat, add olive oil. Sauté onions and leeks until soft.
Add porcini and chestnut mushrooms along with garlic; cook until softened.
Stir in chopped tomatoes, soy sauce, thyme, and lentils; simmer for about 10 minutes.
Serve sauce over courgetti and garnish with parsley.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 350mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 15g
Protein: 15g
Cholesterol: 0mg