Lentil Bolognese

Today’s dish. Lentil Bolognese with wholewheat spaghetti. Effortlessly tasty and cheap. I made this in 15 minutes with items that are in your cupboard so easy to quickly make if you get back late from work. Hurrah!

Serves 3-4

What you need:

• 1 large red or white onion diced
• 3 garlic cloves or 1 tbsp of lazy garlic
• 8 closed cup mushrooms diced (optional)
• 1 x 400g can of green lentils or brown lentils drained and rinsed
• 500ml of passata
• Small splash of Balsamic Vinegar (Optional)
• Squeeze of Tomato Puree
• 1 tbsp oregano
• 1 tsp basil
• 1 tsp sugar
• salt and pepper to taste
• Wholewheat spaghetti or pasta of your choice

What you need to do:

1. Spray a little oil into a large saucepan on a medium heat then start to fry the garlic, then onion and mushrooms until soft.
2. Add in Lentils, passata, tomato puree, balsamic, oregano, basil, sugar and salt and pepper to your taste. Bring to boil then lower heat to simmer and thicken.
3. Boil another pan of water for your pasta and get it cooking so its al dente (around 6-7 minutes for spaghetti).
4. Drain pasta and put back into saucepan and spoon in desired amount of bolognese and mix together or put pasta into bowl and spoon bolognese ontop.
5. You can serve with vegan hard cheese or nutritional yeast or on its own.
6. ENJOY!

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