Spaghetti Bolognese

SERVES 2PREP COOK

lentils

cup

green lentils

  1. In a pot, boil green lentils in water until tender. Drain and set aside.

bolognese

2tablespoons

olive oil

1large

onion, finely diced

2

carrots, peeled and finely diced

1stalk

celery, ends trimmed and finely diced

15

button mushrooms, cleaned and finely diced

3cloves

garlic, peeled and finely diced

1cup

vegan red wine

2tablespoons

soy sauce

2.5cups

tomatoes, chopped

2tablespoons

tomato purée

2cups

vegetable stock

2

bay leaves

  1. In a large saucepan over medium heat, warm olive oil. Add to sauté onion until soft and translucent (15m).

  2. Add to cook carrots and celery for 10m.

  3. Add to cook button mushrooms to release some of their liquid (7m). Add to cook garlic for 2m.

  4. Add to bring vegan red wine and soy sauce to a boil. Reduce heat. Simmer until liquids have reduced by half.

  5. Stir in remaining ingredients. Simmer until thickened (30m).

  6. Add lentils and cook for 5m. Season with sea salt and black pepper.

spaghetti

2servings

spaghetti noodles

  1. In a large pot over medium-high heat with boiling salted water, add to cook spaghetti noodles until done.

  2. You may also add fresh spinach to cook for 5m.

  3. In each plate, serve a portion. Bon appétit!