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Vegetarian Bolognese Poutine

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Vegetarian Bolognese Poutine

with red lentil tomato sauce, cheese curds and basil

Informations supplémentaires
35 min. | 969 kcal | easy | Family, Vegetarian | Printable version
1. Cook the potatoes Preheat the oven to 425°F. Cut the potatoes into wedges. Place on a baking sheet lined with baking paper. Add half of the spices, a drizzle of oil, salt and pepper. Mix well and bake in the oven for 28-32 minutes or until browned.
2. Setup Chop the onion. Cut the carrot into very small pieces. Mince the basil.
3. Cook the vegetables Warm up a drizzle of oil in a large pan over medium-high heat. Cook the onion and the carrot for 4-5 minutes. Add salt and pepper. Add 1 2P | 2 3P tbsp. of butter and cook for 1-2 minutes.
4. Add the tomatoes Add the lentils and mix. Add the canned tomatoes, the broth cube, the remaining spices, 2 2P | 3 3P cups of water, 2 2P | 3 3P tbsp. of sugar, salt and pepper. Bring to a boil. Simmer over medium heat for 8-12 minutes or until the lentils are tender.
5. Plate your dish Garnish the potatoes with the lentil sauce, the cheese curds and the basil. Bon appétit!
800gYellow Potato(es)
150gCheese Curds
120gRed Lentils
1unitCarrot(s)
1unitYellow Onion(s)
1unitDiced Tomatoes
0.5unitBasil
1unitVegetable Broth Cube(s)
3.5gSpice Mix (paprika,dried oregano)
What you need Sheet pan, Pan, Spatula, Wooden spoon.
969 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 139g
46%
fat 28g
43%
cholesterol 76mg
25%
fiber 23g
92%
protein 47g
saturated 15g
75%
sodium 952mg
40%
sugar 23g
trans 1g