Portfolio Diet Score: 4.5 points per serving
- Nuts & Seeds: 2.5 points
- Plant Protein: 0.5 point
- Viscous Fibre: 1 point
- Oils (MUFAs): 0.5 point
Nutrition Information
| Calories | 536 kcal | Monounsaturated Fat | 5.0 g |
| Protein | 17.5 g | Polyunsaturated Fat | 10.4 g |
| Bean Protein | 7.2 g | Total Carbohydrate | 63.8 g |
| Soy Protein | 0 g | Dietary Fibre | 20.2 g |
| Fat | 18.6 g | Viscous Fibre | 4.4 g |
| Saturated Fat | 2.1 g |
Lentil Walnut Bolognese
Description
Portfolio Diet Score: 4.5 points per serving
- Nuts & Seeds: 2.5 points
- Plant Protein: 0.5 point
- Viscous Fibre: 1 point
- Oils (MUFAs): 0.5 point
Ingredients
Instructions
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In a large saucepan, over medium heat; add oil, onion and green pepper; cook until softened, about 8 mins.
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Add the mushrooms and garlic.
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Once liquid from the mushrooms has cooked off, add the splash of vinegar to deglaze the pan.
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When the pan is mostly dry again, add the chopped walnuts and toast for a minute.
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Add the tomato sauce, lentils, oregano, and psyllium; reduce heat and simmer for 10-40 mins.
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Serve this savoury sauce over 1 cup cooked barley.
Note
- You can omit oregano if you are using tomato sauce that already has oregano in it.
- The vinegar adds an extra savoury flavour, but it is not necessary.
Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)
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