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Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Serves 4

1 packet of spaghetti

1 onion

4 cloves garlic

1 large carrot

2 cans of tomatoes

1 heaped tsp smoked paprika

1/2 tsp salt + pepper to taste

1/2 cup red wine (optional)

2 tablespoons Balsamic vinegar

2 tablespoons Date paste (or 1 Tablespoon brown sugar)

1 can of brown lentils

4-5 large mushrooms

A small splash of olive oil for sauteing (optional)

A big handful of fresh herbs

Sauté onions and garlic until soft in a large pan. Chop carrot into small cubes and add to pan, sauté for 5 minutes until becoming soft. Add canned tomatoes, date paste, paprika, balsalmic, 1/2 the fresh herbs, salt and pepper and wine. Simmer on low for 20 minutes with lid on and a further 10 with the lid off. Transfer to a blender or use a blender stick to blend into a smooth sauce. Put back on the stove to slowly simmer while your pasta cooks.

Put a pot of boiling water on the stove for the pasta – add a few teaspoons of salt. Once simmering boil pasta until al dente*. Drain when ready. While your pasta cooks chop mushrooms into chunks and in a new pan sauté until browning. Drain lentils and rinse with cold water in a sieve. Add lentils and mushrooms to the sauce and cook for further 5 minutes.

Plate up spaghetti with a generous spoonful of Bolognese sauce on top. Sprinkle with some fresh chopped herbs and homemade walnut crumble.  Bon appetit!

*Al Dente -when you bite into it there will be a slight crunch in the very middle and a small white dot in center of the pasta.

Walnut Crumble

1/2 cup walnuts

1/2 cup nutritional yeast flakes

½ tsp white pepper

½ tsp salt

Put all ingredients in food processor or bullet and grind until fine and crumbly. Store in the fridge for up to 1 month. Use like Parmesan to give a yummy cheesy nut flavor to your dinners and sandwiches.