1 Heat Oil in large frying pan over medium heat, add Onion, celery, carrot and garlic, cook 5 minutes or until softened
2 Stir in passata sauce, tomato and 1/2 cup water, bring to boil
3 Add lentils and thyme and season to taste, cook 15 minutes or until slightly thickened
4 Serve with pasta and top with Parmesan.
10g fat (2g saturated fat)
8g dietary fibre
955Kj (230 calories)
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (13%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 78.9mg||24 %|
|Sodium 368.3mg||13 %|
|Potassium 1451.5mg||38 %|
|Total Carbohydrate 116g||34 %|
|Dietary Fiber 32.8g||131 %|
|Sugars, other 83.2g|
|Protein 44.4g||63 %|
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Calories per serving: 737
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