Spaghetti Bolognese |
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⅔ | cup | green lentils |
In a pot, boil green lentils in water until tender. Drain and set aside.
2 | tablespoons | olive oil | ||
1 | large | onion, finely diced | ||
2 | carrots, peeled and finely diced | |||
1 | stalk | celery, ends trimmed and finely diced | ||
15 | button mushrooms, cleaned and finely diced | |||
3 | cloves | garlic, peeled and finely diced | ||
1 | cup | vegan red wine | ||
2 | tablespoons | soy sauce | ||
2.5 | cups | tomatoes, chopped | ||
2 | tablespoons | tomato purée | ||
2 | cups | vegetable stock | ||
2 | bay leaves |
In a large saucepan over medium heat, warm olive oil. Add to sauté onion until soft and translucent (15m).
Add to cook carrots and celery for 10m.
Add to cook button mushrooms to release some of their liquid (7m). Add to cook garlic for 2m.
Add to bring vegan red wine and soy sauce to a boil. Reduce heat. Simmer until liquids have reduced by half.
Stir in remaining ingredients. Simmer until thickened (30m).
Add lentils and cook for 5m. Season with sea salt and black pepper.
2 | servings | spaghetti noodles |
In a large pot over medium-high heat with boiling salted water, add to cook spaghetti noodles until done.
You may also add fresh spinach to cook for 5m.
In each plate, serve a portion. Bon appétit!