Vegetarian Lentil Bolognese - IQS Recipes

Name: Vegetarian Lentil Bolognese - IQS Recipes
Ingredients: 2 large (200g each) zucchinis, spiralized (or thinly slice zucchini longways and then into strips to make noodles).; 1 tablespoon extra virgin olive oil.; 1 small brown onion, finely diced.; 1/4 small (150g) head cauliflower, finely chopped.; 1 small red chilli, finely chopped.; 2 tablespoons tomato paste.; 1/2 cup Sweet Potato + Pumpkin Puree, defrosted.; 1 cup Cooked Lentils.; 2 teaspoons dried oregano.; 1/4 cup frozen peas.; 1/4 cup coriander leaves, roughly chopped, to serve.; 30 g Parmesan cheese, flaked, to serve.; Sea salt and freshly cracked black pepper, to season.

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For the Cooked Lentils recipe click here.

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Ingredients

2 large (200g each) zucchinis, spiralized (or thinly slice zucchini longways and then into strips to make noodles).
1 tablespoon extra virgin olive oil.
1 small brown onion, finely diced.
1/4 small (150g) head cauliflower, finely chopped.
1 small red chilli, finely chopped.
2 tablespoons tomato paste.
1/2 cup Sweet Potato + Pumpkin Puree, defrosted.
1 cup Cooked Lentils.
2 teaspoons dried oregano.
1/4 cup frozen peas.
1/4 cup coriander leaves, roughly chopped, to serve.
30 g Parmesan cheese, flaked, to serve.
Sea salt and freshly cracked black pepper, to season.